BEEF OSSO BUCO

SERVES 4 PREP 30 MINS COOK 1 HR 45 MINS

Homes+ (Australia) - - EASY FOOD -

2 tbsp veg­etable or olive oil

1kg beef osso buco

1⁄4 cup plain flour

2 car­rots, finely chopped

2 cel­ery sticks, finely chopped

1 onion, finely chopped

1 gar­lic clove, crushed

2 x 400g cans chopped toma­toes

1 cup dry red wine

2 chicken stock cubes

1 bay leaf

2.5cm strip lemon zest, plus 2 tsp coarsely grated, ex­tra

Parmesan Po­lenta (see recipe left)

2 tbsp chopped flat-leaf pars­ley

ONE Pre­heat oven to 180°C/160°C fan. Heat oil in a flame­proof and oven­proof casse­role dish over mod­er­ately high heat. Place beef and flour in a plas­tic bag and shake bag to coat beef in flour. Re­move beef from bag and shake away ex­cess flour. Cook beef for 5 mins or un­til browned on both sides. Trans­fer to a heat­proof plate. TWO Re­duce heat to mod­er­ately low. Add car­rots, cel­ery, onion and gar­lic. Cook and stir for 5 mins. Add toma­toes, wine, 1 cup wa­ter, crum­bled stock cubes, bay leaf and strip of zest. Bring to the boil. Re­turn beef and any juice to dish. Cover. Bake for

11⁄2 hours or un­til beef is very ten­der. Re­move and dis­card bay leaf and zest. THREE Mean­while, make Parmesan Po­lenta as recipe di­rects.

FOUR Spoon po­lenta onto serv­ing plates. Top with osso buco. Serve sprin­kled with com­bined pars­ley and ex­tra zest.

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