Recipe: Osso buco with winter herbs and sundried tomatoes

LAURA FAIRE
Last updated 05:00 10/08/2014
buco land
MICHAEL BRADLEY / Fairfax NZ

SAUCY GOODNESS: Osso buco is traditionally made with veal and white wine. My version is made with beef shin in a tomato base.

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3 Tbsp olive oil
5-4 beef shin slices (with bone)
3 Tbsp flour*
salt and pepper
2 Tbsp combined chopped oregano, rosemary and winter savoury (optional)
1 onion, chopped
2 stalk celery, chopped
1 carrot, chopped
10 sundried tomatoes, chopped
400g chopped, canned tomatoes
1 cup beef stock

Preheat the oven to 160 degrees Celsius.

Heat the olive oil in a large casserole dish and fry the beef shin slices on one side until brown. Sprinkle with the flour, turn and brown on other side.

Add all remaining ingredients and cover with a lid.

Bake in oven for 3 hours, stirring once or twice.

Preparation time: 25 minutes (including browning)

Cooking time: 3 hours

Serves: 4

The flour is purely to thicken the sauce, so if you prefer gluten-free, brown rice flour or cornflour will work instead.

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