4 (approx 1.5kg in total) osso buco (cross-cut beef shanks, bone in)
NZ sea salt and freshly ground black pepper
Plain flour, for dusting
1 large onion, diced
2 medium carrots, peeled and diced
2 sticks of celery, diced
2 cloves garlic, chopped
150gm shiitake or brown mushrooms
1 cup red wine
3 cups beef stock
2 bay leaves
2 sprigs thyme
Finely grated zest of 1 lemon
1/3 cup chopped Italian parsley
2 cloves garlic, finely chopped
1. Preheat oven to 160°C. Season osso buco with salt and pepper, then dust with flour, shaking off any excess. Heat some oil in a heavy-based oven pan and brown osso buco for 5 minutes on each side.
2. Remove meat to one side; drain most of the fat from the pan. Add all the veg and sauté for 10 minutes, stirring regularly. Pour in the wine and simmer hard for 5 minutes to reduce. Stir in the stock, bay leaves and thyme.
3. Bring to the boil, stirring to scrape all the sticky goodness from the bottom of the pan. Return the meat to the pan, cover and place in the oven. Cook for 2 ½ hours, or until meat is very tender.
4. Skim any fat from the surface and adjust seasoning of sauce with salt and pepper. Serve scattered with gremolata. To make gremolata, simply combine zest, parsley and garlic.