Italian Beef Shank, root vegetable and tomato braise with lemon, garlic and parsley crumbs
We've joined forces with local chef, Sophie Zalokar to bring you a range of delicious recipes featuring Dirty Clean Food meat.
"Slow-cooking meat on the bone always creates a richer, thicker and more flavourful result. The first dish in our series is based on the classic Italian dish of the same name as the cut itself, Osso Bucco. Traditionally it’s not made with tomato, however it arguably adds a fresher, lighter taste to the broth." Sophie Zalokar.
- 4 x pieces Dirty Clean Food Osso Bucco (1.6 – 1.7kg) = 2 packs
- 1/3 cup plain flour
- 1 tsp salt
- Freshly cracked black pepper
- 50 g butter
- 2 tbsp olive oil
- 1 onion, peeled & diced
- 2 celery sticks, diced
- 2 carrots, peeled & diced
- 2 parsnips, peeled & diced
- 1 tbsp tomato paste
- 1 x 400 g tin chopped tomatoes
- 6 cloves garlic, peeled
- 250 ml white wine
- 500 ml beef stock or water
Lemon, Garlic & Parsley Crumbs
- 1 ½ cups fresh breadcrumbs
- 2 tbsp olive oil
- 1 tsp salt flakes
- 2 lemons, the zest of
- 1 tbsp garlic, finely chopped or crushed
- ½ cup Italian parsley, finely chopped
- Season the plain flour with 1 tsp salt and a little freshly cracked black pepper and then dust the Osso Bucco well on both sides.
- Heat the butter and 2 tbsp olive oil in a heavy-based braising pot (cast-iron is best) and brown the Osso Bucco. Reserve to the side.
- Add the onion, celery, carrot and parsnip to the pot and gently fry until softened. Stir through the tomato paste and continue to cook for another 3 minutes before stirring through the tinned tomatoes, garlic cloves, white wine and stock.
- Place the Osso Bucco back into the pot ensuring there’s enough liquid to cover the meat.
- Bring to a gentle simmer and then cook very slowly with the lid on for 3 hours until the meat is tender but the bone still intact.
- Remove the meat and reserve covered to the side.
- Strain the vegetables from the stock and return the stock to the pot; reserving the vegetables to the side. Bring the stock to the boil and reduce until thickened. Taste for seasoning.
- Prepare the Lemon, Garlic & Parsley Crumbs by heating the olive oil in a frying pan and frying the breadcrumbs until golden. Transfer to a large mixing bowl and allow to cool before stirring through the salt flakes, lemon zest, garlic and chopped parsley.
- Return the vegetables and meat to the sauce and reheat before serving with a generous spoonful of Lemon, Garlic and Parsley Crumbs.