{"id":5458,"date":"2013-10-07T11:26:38","date_gmt":"2013-10-07T10:26:38","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5458"},"modified":"2014-08-06T15:38:50","modified_gmt":"2014-08-06T14:38:50","slug":"osso-bucco","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5458\/osso-bucco\/","title":{"rendered":"James Whelan Butchers: Osso Bucco"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/09\/osso-bucco.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-5459\" title=\"Osso Bucco\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/09\/osso-bucco.jpg\" alt=\"Osso Bucco\" width=\"225\" height=\"169\" \/><\/a>Shin of beef is one of those cuts seldom used in recent times by the average cook. \u00a0The 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\u2019s before sampling the meat! \u00a0If you were a fan of the classic TV show The Sopranos, this Italian dish was one of Tony Sopranos favourite meals.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/09\/Osso-Bucco.pdf\">Osso Bucco &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>8 slices beef shin cut at least 2cm\/1 inch thick<\/li>\n<li>Seasoned flour<\/li>\n<li>5 tablespoons butter<\/li>\n<li>2 tablespoons olive oil<\/li>\n<li>1 onion finely chopped<\/li>\n<li>3 celery stalks chopped<\/li>\n<li>\u00a02 carrots peeled and chopped<\/li>\n<li>2 garlic cloves finely chopped<\/li>\n<li>1 \u00bc cups white wine<\/li>\n<li>Can of chopped tomatoes<\/li>\n<li>1 \u00bc \u00a0cups chicken stock<\/li>\n<li>2 garlic cloves finely chopped<\/li>\n<li>3 tablespoons parsley chopped<\/li>\n<li>Zest from a lemon finely grated<\/li>\n<\/ul>\n<h2>To Cook<\/h2>\n<p>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.\u00a0 Cook uncovered for 15 minutes or so.\u00a0 Add the tomatoes and stock, then cover with a close fitting lid and simmer for 1 \u00bd\u00a0 &#8211; 2 hours.<\/p>\n<p>Mix together the remaining garlic, parsley and lemon zest and stir through before serving.<\/p>\n<p>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 \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Shin of beef is one of those cuts seldom used in recent times by the average cook. \u00a0The 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\u2019s before sampling the meat! \u00a0If you were a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,5],"tags":[566,145,269,343,48,568,47,569],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - 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