OSSO BUCO

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Ingredients

8 slices beef shin
Plain flour, for dusting
2 shallots or 1 large onion, thinly sliced
1 tbsp NOMU Beef (or NOMU Roast or One for All Rub)
1 carrot, diced
1 celery stalk, diced
2 cloves of garlic, crushed
1 cup white wine
1 x 400g tin organic crushed tomatoes
1 tbsp tomato paste
2 tbsp NOMU Beef STOCK, stirred into 1 litre hot water
 
GREMOLATA
 
Combine the following ingredients:
Zest of 1 organic lemon
¼ cup chopped parsley
1 garlic clove, finely chopped

Directions

Heat half the olive oil in a casserole pot or deep frying pan over a medium heat. Season and dust the shins in flour, shaking off the excess. Fry on both sides until nicely browned and caramelised. Remove from the pan and set aside. Pour off any excess fat.

To the same pot, add the remaining olive oil and cook the shallots or onion until soft and translucent. Add the carrot, celery, garlic and Beef Rub and fry for another 2 minutes. Add the wine and simmer until the wine has evaporated. Return the shins to the pan and add the chopped tomato, tomato paste and prepared Beef Stock. Season with salt and pepper and bring to the boil. Reduce the heat, cover and allow to simmer for 2 hours or until the meat is fall-off-the-bone tender and sauce is deliciously rich.

Serve on mashed potato or creamy polenta and sprinkle with gremolata.

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