Ingredients
- 2 kg of beef shin
- 1 onion, finely chopped
- 5 tbsp olive oil, divided
- 1 celery stalk, finely chopped
- 1 head of garlic, cut horizontally
- 4 sage leaves
- 1 sprig of rosemary, needles finely chopped
- 3 peeled tomatoes, whole (canned is fine)
- 400ml red wine, preferably Chianti
- 1 sprig of rosemary, whole
Method
- Season the beef shins heavily on both sides with salt and pepper. Preheat the oven to 200°C.
- Heat your dish over high heat and add 2 tablespoons olive oil.
- When the oil is hot, add the beef and brown well on both sides. Be patient and try not to move the meat — browning is the critical step to building flavour in the dish. When the meat is golden and crusted, set aside.
- Wipe out any burned bits from the pan.
- Turn the heat down and add remaining olive oil. Add the onion and celery, plus a sprinkle of salt, and cook until soft. Add the garlic, sage, and chopped rosemary to The dish and cook for a few more minutes before adding the tomatoes.
- Return the beef and any juices that may have run out to The dish. Add the wine and bring to a simmer.
- Place a cartouche over the beef before covering with the lid. Cook in the oven for 4 to 5 hours. Check every hour and add a little water if the meat becomes exposed.
- When the meat is so tender that it can be cut with a spoon, remove from the oven and let sit.
- Remove any excess fat that may have come to the surface of the braise, and place the whole rosemary sprig in the juices to infuse with some bright rosemary flavour.
Source: https://greatjonesgoods.com/blogs/recipes/beef-shin-osso-bucco?srsltid=AfmBOooOlf3rmN86fdWEwfrxlOunvibI24P-WAsJ9swOTDBbgJNJnqvV
