This Osso Bucco Beef Recipe is a brilliant dinner on winter nights and sometimes, even during the early spring!
Osso Bucco means ‘meat with a hole’ – and it is, literally! This dish is an easy to make beef recipe, and tastes even better the next day!
Osso Bucco Beef Recipe
Course: MainCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
20
minutesCooking time
1
hour40
minutesTotal time
2
hours
Cook Mode
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Ingredients
1500 gram cross-cut bone-in beef shanks
0.5 cup plain Flour
0.5 cup Olive oil
2 Celery stalk-(diced)
1 large Onion-(diced)
1 Carrot- (peeled and diced)
250 gram Mushrooms
3 tsp Garlic-crushed
1 cup White wine
1 tin crushed Tomatoes
1 cup Beef stock
1 tsp dried oregano or Rosemary
1 tsp fresh Lemon zest
Directions
- Dust the beef with the flour until coated.
- Heat the olive oil in a heavy based saucepan until very hot and fry off the shanks until browned all over.
- Remove from the heat and arrange them on the bottom on a casserole dish. Season to taste and set aside.
- Preheat oven to 180 degrees.
- Reheat the pan without wiping out and fry off the onion, carrot and celery for about 10 minutes or until soft.
- Pour the vegetable mix evenly over the beef shanks.
- Again reheat the pan without wiping out and fry off the garlic and mushrooms for about 3 minutes.
- Add the wine and stock and bring to the boil.
- Gently pour over the shanks.
- Open the tin of tomatoes and pour it even over the top.
- Cover with aluminium foil and bake for 60 – 75 minutes or until the meat is tender. When the meat is tender, remove the foil and cook for a further 20 minutes or until browned.
Notes
- Osso Bucco Beef Recipe is suitable to freeze for up to 6 months. To freeze, allow to cool to room temperature before 3/4 filling a ziplock bag.
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