Shin of beef is one of those cuts seldom used in recent times by the average cook. The deeply flavoursome meat is bound by much connective tissue and when cooked long and slow melts and causes the sauce to become a taste event in itself and that’s before sampling the meat! If you were a fan of the classic TV show The Sopranos, this Italian dish was one of Tony Sopranos favourite meals.
Osso Bucco – Printer Friendly Download
Ingredients
- 8 slices beef shin cut at least 2cm/1 inch thick
- Seasoned flour
- 5 tablespoons butter
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 celery stalks chopped
- 2 carrots peeled and chopped
- 2 garlic cloves finely chopped
- 1 ¼ cups white wine
- Can of chopped tomatoes
- 1 ¼ cups chicken stock
- 2 garlic cloves finely chopped
- 3 tablespoons parsley chopped
- Zest from a lemon finely grated
To Cook
Season the flour and coat the beef shins well. In a heavy base pan melt the butter and add the oil until very hot and fry the beef until browned all over. When this is complete, remove to a warmed plate and add the onion, celery, carrots and garlic until soft and aromatic. At this point, return the beef to the pan and add the wine. Cook uncovered for 15 minutes or so. Add the tomatoes and stock, then cover with a close fitting lid and simmer for 1 ½ – 2 hours.
Mix together the remaining garlic, parsley and lemon zest and stir through before serving.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: Avoca Irish Butcher, Irish Beef, Irish Butcher, Italian cuisine, James Whelan Butchers, Osso Bucco, Pat Whelan, Shin beef
