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Shin meat always seemed to have the stigma of ‘soup meat’ attached to it and needed to be upgraded to its highly respected position in Italian cuisine as Osso Buco or hollow-boned beef. The wonderful flavour imparted by the bone marrow is a special treat! Traditionally, Osso Buco is served with Gremolata (see below), which is added to the dish at the very end.
3/4 cup flour
1/4 cup gravy powder (or 1 teaspoon beef soup mix)
6 slices meaty beef shin (leg)
oil for frying
1 chicken stock cube, dissolved in 1 cup boiling water
1 cup tomato cocktail juice
1 and 1/2 cups chopped celery
1 and 1/2 cups chopped carrots
1/2 cup chopped fresh Italian parsley
1/2 teaspoon grated fresh ginger or Dorot Gardens Frozen Ginger
1 teaspoon crushed garlic or 1 cube Gefen Frozen Garlic
1 heaping tablespoon fresh chopped thyme (or 1/2 teaspoon dried)
2 heaping tablespoons chopped fresh basil or 6-7 cubes Dorot Gardens Frozen Basil (or 1 teaspoon dried)
1 (12–14-oz.) can chopped tomatoes
1 tablespoon brown sugar
salt and pepper to taste
1 medium onion, chopped
2 tablespoons chopped fresh parsley
2 teaspoons minced garlic or 4 cubes Gefen Frozen Garlic
1 teaspoon finely grated lemon zest
Combine the flour and gravy powder and coat each piece of meat with the mixture.
Brown the meat in a little oil, but don’t let it burn as you need to add wine and stock to the pan once you have removed the meat.
When brown, remove from the pan and place the meat in an ovenproof dish.
Using the same pan, add the wine, chicken stock and tomato cocktail juice. Bring to a boil and leave it to simmer for five minutes, then remove from the heat and pour over the meat.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). In the same pan used to fry the meat, add a little more oil and fry the onion, celery, carrots, parsley, ginger, garlic, thyme and basil. Cook for about 10 minutes, then add the tomatoes, brown sugar, salt and pepper to taste, and mix until the sugar has dissolved.
Pour this over the meat, mix well, cover and place in the oven for an hour.
Reduce the heat to 160 degrees Celsius (325 degrees Fahrenheit), stir and cook for another hour.
Remove the lid and cook the meat for about 30 minutes, basting every now and then. If you find that there is not enough moisture, add a little more chicken stock. If you feel that there’s a little too much liquid, leave the meat in the oven, uncovered, basting it to keep it moist but allowing the liquid to evaporate a little and reduce.
About 10 minutes before serving, sprinkle the gremolata over the osso buco and gently stir it into the gravy.
Combine all ingredients together in a small bowl.
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Based my cooking on this recipe and it was delicious and flavorful!
You say in the instruction to add wine but there is nine in the ingredients list