The recent snowy weather got me down to the local butcher to get some yummy bits and pieces for this dish. It was worth the trip. It is tasty, nourishing and very nutritious with the marrow from the bones and the multiple vegetables. We relished every mouthful and it warmed us up from the inside out.
Ingredients (all organic)
600g local/chemical-free beef shin & oxtail
2 tablespoons flour of choice (I use whatever GF I have in the cupboard or even almond meal)
Olive oil (extra virgin always)
1 onion roughly chopped
6 garlic cloves all crushed & chopped finely
Bunch parsley stems finely chopped, leaves saved
2-3 carrots roughly chopped (no need to peel)
1/2 bunch celery roughly chopped including leaves
2 tomatoes, roughly chopped
1 carton chopped tomatoes
2 cups beef stock
Zest of one lemon
Method
Dust beef pieces (I get the butcher to chop large chunks for me) with flour and salt and pepper if you wish. Brown beef in a lug of oil in a thick bottom pot or deep frying pan, wok or casserole pot (one that has a lid which you’ll need later) over medium heat. Set aside. Do not clean pot.
Heat another lug of oil over a medium heat and add onion, all but one of the chopped garlic cloves, and parsley stems. Sauté till softening then add beef and stir to coat the meat. Chuck in all the ingredients except the lemon and parsley leaves. Add stock to cover. Bring to the boil then reduce heat to as low as possible and leave with lid on for 6 hours at least to allow the fat to break down.
To serve, mix half the parsley leaves very finely chopped with the lemon zest and remaining garlic. This makes gremolata which goes beautifully with the osso buccco when you serve. Less is more!
Place remaining parsley leaves over the meat just before serving for some green freshness.
Serve with baby spinach (if you’re Grain-free) or rice/couscous/quinoa. Enjoy!!
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