Osso Bucco
Osso Bucco


6 Saint Meat's shin of beef
salt and ground black pepper
1/2 cup plain flour
1/4 cup olive oil
1 tblspn. butter
2 medium onions diced
2 stalks celery - chopped
2 carrots – finely chopped
1 tspn dried oregano
3/4 cup white wine
2 tblspns tomato paste
2 400g can chopped tomatoes
1 cup chicken stock
1 large sprig thyme
1 bay leaf
Extra chicken stock if required.


Heat the oven to 350°F.

Coat shin of beef with flour, salt & pepper by placing altogether in a bag and shaking. Remove and shake off excess flour.

In a large frying pan, heat 3 tblspns of the oil to medium heat and brown the beef on both sides (2 to 3 minutes per side). Place the beef in a roasting pan in a single layer.

Carefully pour off the fat in the frying pan and wipe it out with paper towels. Return the pan to medium heat and add the butter and remaining 1 tblspn of oil. When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the vegetables, stirring occasionally, until soft and lightly browned (5 to 20 minutes). Increase the heat to medium-high, add the wine, and cook, stirring well, until the wine is reduced to about 1/4 cup (about 3 minutes)

Stir in the tomato paste, canned tomatoes, chicken stock, thyme, bay leaf, 1/2 tspn salt, and black pepper. Bring to a boil, and then pour this over the beef. Cover tightly with heavy-duty aluminum foil and place in the oven for 1 ½ to 2 hours, checking the liquid occasionally. If it has cooked down, add enough stock to keep the level about halfway up the beef. If the meat pulls apart easily, it’s done!