Slow-braised beef osso bucco

The marrow in the middle of the bone is the point of the cut. Leave it in, cook it slow, and eat it off the spoon at the end.

Serves

4 people

Prep

20 minutes

Cook

3 hours

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Start with 1 kg of osso bucco: thick slices with the bone in the centre. Short ribs braise in the same pot in the same time.

Tie kitchen string around each slice before browning. The meat pulls away from the bone as it cooks and the string keeps each piece whole for the plate.

Ingredients

• 1 kg osso bucco
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 brown onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, crushed
• 400 g tin crushed tomatoes
• 500 ml beef stock
• 2 sprigs rosemary
• Salt and cracked black pepper
• Zest of 1 lemon and 2 tbsp chopped parsley, to serve

Method

1. Heat the oven to 160°C. Season the osso bucco. Dust each piece in the flour.
2. Heat the oil in a heavy casserole pot over high heat. Brown the pieces for 3 minutes a side. Lift them onto a plate.
3. Turn the heat down to medium. Add the onion, carrot, celery and garlic. Cook for 6 minutes until soft.
4. Add the tomatoes, stock and rosemary. Bring to a simmer. Return the meat. The liquid should almost cover it.
5. Cover and put the pot in the oven for 2 hours 30 minutes to 3 hours, until the meat is falling off the bone.
6. Take out the rosemary stalks. Taste and season. Mix the lemon zest and parsley and scatter it over each plate.

Serve it

Serve over soft polenta, risotto or mash, with a spoon for the marrow.