INGREDIENTS
1kg Beef Osso Bucco
100ml Olive Oil
2-3 Carrots
2 Garlic Cloves – each cut in ½
1 Brown Onion – sliced
500ml Concord or Sacramental Wine
500ml Chicken or Veal Stock or Dry Wine
3 Bay Leaves
2 tbs Thyme Leaves - Finely Chopped
1 tsp Black Pepper
½ cup Plain Flour
METHOD
Add pepper to flour and coat beef, shaking off excess flour.
In a heavy based pan, use ½ the oil to brown meat in 2-3 batches until golden, and remove from pan.
Add the remaining oil to pan and add carrots, garlic and onion, and sauté over a medium to high heat, until well browned.
Stir in the wine, stock/wine, bay leaves, thyme and bring to simmer. Reduce heat to as low as possible, and add the seared gravy beef. Cover and cook for 3 ½-4 hours or until meat is falling apart. Remove meat from the pan and keep warm.
Simmer sauce over a high heat until reduced further. Strain the sauce through a colander or sieve and return to pan. Add the meat and gently reheat. Serve with your favourite addition such as mashed potato, pasta or couscous.
VARIATIONS: Replace Beef Osso Bucco with any of the following: gravy beef, chuck steak, veal osso bucco, veal second cut chops or ox tail.
*Serves 4