Ingredients
- 1/4 cup (35g) plain flour, for dusting
- 4 (1.75kg) beef osso buco
- 2 tbs extra virgin olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup (250ml) dry white wine
- 1 1/2 cups (375ml) chicken stock
- 410g can crushed tomatoes
- 2 dried bay leaves
- 2 large sprigs fresh thyme
- Mashed potato, to serve
Method
1. Preheat oven to 150°C/130°C fan-forced.
2. Place flour and beef in a large snaplock bag. Season with salt flakes and freshly ground black pepper. Seal bag. Shake well to coat beef.
3. Heat oil in a large, heavy-based ceramic dish over medium-high heat. Cook beef, in two batches, for 4-5 minutes each side or until browned. Transfer to a plate.
4. Add onion to the casserole dish. Cook, stirring occasionally, for 3 minutes. Add carrot and cook vegetables, stirring occasionally, for 5-6 minutes until starting to soften. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine. Bring to a simmer. Stir in stock, tomatoes, bay leaves and thyme. Season with salt flakes and freshly ground black pepper.
5. Return beef and any cooking juices to dish. Bring to the boil. Cover. Bake in oven for 3 hours or until beef is tender and falling from the bone, turning beef halfway through cooking.
6. Serve osso buco with mashed potato.