Monday, November 28, 2011

Aussie Bucco

it's not quite a classic Osso Bucco, it doesn't even contain veal.  It is 100% homegrown.  But it works.

3 large pieces of Beef shin, you know the osso bucco cut that has the big round bone
1/2 litre chicken stock
fresh tomato, sliced thickly (used homegrown grosse lisse)
salt, pepper, flour
1 small onion, diced finely
1 tbsp extra virgin olive oil and 2 tbsp grape seed oil
1 tbsp grape seed oil, extra
lemon juice, chopped parsley

lightly dust the beef in seasoned flour by dipping in flour, shake the excess flour off.
In a heavy fry pan over high heat, seal the beef on both sides in the oil. Remove and set aside.
In the extra grape seed oil, cook the finely diced onion over medium heat for 5 minutes.
Deglaze the pan with the chicken stock, and reduce over high heat for 5 minutes.
In a good baking dish, place the beef and cover with the sauce.  add sliced tomato and bake for 2 hours at 150deg C.
Serve with mashed potato, chopped parsley and lemon juice.
Drink with a Hunter Shiraz (if you can afford it).
It's italian inspired, but aussie made

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