Osso Buco

Step 1

Prep: Preheat the oven to 170°C. Chop the carrot and celery. 2. Place the flour in a wide bowl or plate and season generously with salt and ground black pepper. Dredge the beef shanks in the seasoned flour, making sure they are well coated on all sides, then set aside. 3. Heat the olive oil in a large, oven‑proof casserole or Dutch oven over medium‑high heat until lightly smoking. Reduce the heat to medium and add the beef shanks. Sear for 4–6 minutes per side, turning until evenly golden brown all over. Remove the shanks from the pot and set aside. 4. In the same casserole or Dutch oven, sauté the carrots and celery for 3–4 minutes. Stir in the Ballymaloe 100 Recipe Sauce, then deglaze with the wine, scraping up any caramelised bits from the base. Simmer for 2 minutes. 5. Pour in the beef stock and add the bay leaves, parsley and thyme. Season with salt and pepper, tasting the liquid to ensure it is well balanced. 6. Return the beef shanks to the pot, ensuring they are mostly submerged. 7. Cover with a lid and transfer to the oven. Cook for 2–2½ hours, until the meat is very tender and easily comes away from the bone.