Beef Osso Bucco

Ingredients
 
  • 6 - 8 pieces Beef ( around 1.3 kg)
  • 1/3 cup plain flour seasoned with salt & pepper.
  • 1/3 cup of plain or garlic infused olive oil
  • 2 onions finely chppoed
  • 3 sticks celery finely chopped
  • 2 med carrots finely chopped
  • 3 - 4 cloves of garlic crushed
  • 4 tablespoons tomato paste
  • 1 level teaspoon dried thyme
  • 1 level teaspoon dried basil
  • 2 fresh bay leaves
  • 3/4 cup dry white wine
  • 400 gr can diced tomatoes
  • 1 & 1/2 cups beef stock
  • 2 tablespoons chopped parsley
  • 1 tablespoon finely grated lemon rind

 

Method
 
  • While camp oven is warming. Place meat & seasoned flour in plastic bag.
  • Warm half oil & fry floured meat for 3 - 5 minutes till evenly browned
  • remove & set aside.
  • Do this in 2 batches using oil as needed.
  • Place onion, garlic, carrot, celery & cook for 5 minutes.
  • Add tomato paste, thyme & basil, stir for a couple of minutes.
  • Stir in wine, canned tomatoes, bay leaves & beef stock.
  • Bring to the boil.
  • Then reduce heat to a simmer Stirring occasionally.
  • On a gentle simmer for about 2 - 2.5 hours.

 

Serve suggestion with pasta & sprinkled with chopped parsley & grated lemon & chopped garlic gremolata. Or serve with a damper or bread. Enjoy

 

Pics & Recipe courtesy of our camp oven queen Lisa Turner