Easy

Serves: 4–6

Preparation time: 30 minutes

Cooking time: 1 hour

• Flour, for dusting
• Salt and freshly ground black pepper
• 1 kg Woolworths Beef Shin
• 4 T Woolworths Canola Oil
• 2 onions, diced
• 1 Woolworths Large Carrot, diced
• 2 Woolworths Celery Stalks
• 4 bay leaves
• 6 garlic cloves, finely chopped
• 4 T Woolworths Tomato Paste
• Water as needed

1. Add your flour to a bowl or high-sided dish along with salt and freshly ground black pepper. Coat the shin in the flour, dusting off any excess before setting aside.
2. Heat the oil over medium heat, add the shin in batches and brown each side. Set aside once browned.
3. In the same pot, add the onions, carrots, celery and bay leaves. Season with salt and freshly ground black pepper and cook until the vegetables just begin to soften.
4. Add the garlic and tomato paste, stir through to combine, cook for a minute before returning the shin to the pot and gently combining.
5. Add just enough water to cover the ingredients before covering with a lid and cooking in the oven for 45 minutes at 180°C or until the meat of the shin begins to pull away from the bone. If you’re going to cook it stovetop, cover the pot with a lid, leaving it slightly ajar while cooking on low for 45 minutes or until the meat is tender and the sauce slightly reduced.
6. Serve your osso bucco over creamy mash or over Parmesan polenta.