Osso Buco

Osso Buco

Recipe by: Suzette Montinola

Ingredients: serve 10

2 to 3 kilos beef shanks, cut into serving pieces

Enough flour, for coating meat

2 to 3 tablespoons butter

4 tomatoes, peeled, seeded and diced

2 tablespoon chopped parsley, plus additional, for topping

6 cups seasoned beef stock

1 bottle (750ml) white wine grated lemon rind

Procedures:

Coat the meat pieces in flour, paying particular attention to putting flour on the bone where the marrow is to ensure that this does not ooze cut during cooking.

In a large pan, melt butter, brown meat pieces on all sides.

Arrange meat pieces in a large casserole. Add diced tomatoes and chopped parsley. Pour in the beef stock and white wine.

Cover the casserole and simmer the mixture slowly until the meat is tender, about 2 hours. When meat pieces are tender, remove meat and reduce the sauce by boiling until it thickens.

Arrange shank slices on a platter. Top with the sauce, additional chopped parsley and grated lemon rind. Serve.