Osso bucco burgundy beef

Osso bucco is a slow-cooked Italian dish of beef or veal shanks slowly cooked with wine and chopped tomatoes. The bone marrow present in the usso bucco bones adds a complex, rich flavour and silky texture to the sauce.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  2:45 hours

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 2 tbsp olive oil
• 2 large brown onions, finely chopped
• 4 garlic cloves, finely chopped
• 6 osso bucco (beef shank pieces)
• 600 ml red wine
• 800 g tinned crushed tomatoes
• 2 dried bay leaves
• 2 tbsp dried oregano
• 1 tbsp dried basil
• ¼ cup roughly chopped flat-leaf parsley leaves, to serve

Potato and carrot mash

• 500 g potatoes, halved
• 300 g carrots, roughly chopped
• 100 g butter, diced
• Sea salt

Instructions

1. Preheat the oven to 140˚C (fan-forced). Heat the oil in a large heavy-based saucepan (with a lid) over medium heat. Once hot, add the onion and garlic and cook, stirring, for 3-4 minutes, or until softened.
   
2. Increase the heat to high, and add the osso bucco to the pan, turning frequently until browned on all sides. Add the wine and allow to slightly evaporate, then add the crushed tomatoes, bay leaves and dried herbs. Cook, stirring, for a further 5 minutes.
   
3. Cover the saucepan and bake for 2 ½ hours, or until the meat is tender and falling off the bone.
   
4. 45 minutes before the osso bucco is ready, prepare the mash. Place the potatoes and carrots into a large saucepan and cover with water and a generous pinch of salt. Place over high heat and bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes, or until tender. Drain and return to the pan with the butter and mash until smooth. Season to taste with salt.
   
5. Remove the osso bucco from the oven. Divide the mash and osso bucco between plates and sprinkle with parsley and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fresh from the Farm

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG