Beef Brisket, Beef Cheeks, Oxtail, and Chuck Steak are all suitable to use in this recipe.
This Stew is best made a day ahead and refrigerated to set the fat, which can then be removed from the surface of the stew
Ingredients:
serves 8
2 kg Osso Bucco into 5cm pieces (can be left whole)
2 Tblsp plain flour
2 Tblsp vegetable oil
12 brown pickling onions (480g)
2 medium carrots (240g) chopped coarsley
1 stalk celery (150g) trimmed, sliced thickly
8 cloves garlic, peeled
1 1/2 cups (375ml) dry red wine
2 cups (500ml) port
2 cups (500ml) beef stock
4 sprigs fresh thyme
1 dried bay leaf
Method:
Trim excess fat from Osso Bucco; toss Osso Bucco in flour to coat, shake off excess.
Heat half the oil in large frying pan; cook Osso Bucco in batches, until browned. Transfer to a 4.5 litre (18 cup) slow cooker
Meanwhile, peel onions, leaving root ends intact.
Heat remaining oil in same pan; cook onions, carrots, celery and garlic, stirring, about 5 minuted or until vegetables are browned lightly. Add wine and port to pan; bring to the boil. Boil, uncovered until reduced to 1 cup. Transfer to cooker with stock, thyme and bay leaf. Cook, covered on low 8 hours
Discard thyme and bay leaf. Remove Osso Bucco; cover to keep warm. Cook sauce, uncovered on high about 30 mins or until thickened. Skim fat from surface. Season to taste. Return Osso Bucco to sauce to heat through.
Serve with potato, celeriac or parsnip puree.
Suitable to freeze. Pack Osso Bucco and sauce in a freezer proof container and freeze for up to 3 months.
