The Wheeling Gourmet » Braised Beef Shin with Orange and Black Olive

Braised Beef Shin with Orange and Black Olive - Osso Bucco Style

The rich flavours of this dish are perfect for a cool evening. It is inspired by the classic Ossobuco, but has a character all its own.

Degree of Difficulty: Easy
Cost: $$
Preparation Time: 20 minutes
Cooking Time: 2 hours
Yields: 2 - 3 portions
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By: Nicolas Steenhout

Osssobuco (or Osso Bucco) is usualy made with slices of veal shank. These are getting more and more difficult to find. This recipe uses slices of beef shin. The orange peel gives it character. The marrow bone gives it richness.

Recipe
Discussion
Photos
Vidéo

Recipe

Ingredients

600 g Beef Shin, sliced 2cm-3cm (1") thick, with the bone.
60 ml (4 tblsp) Olive Oil
30 g (1 oz) Flour
1 can (375ml / 8oz) Peeled, Whole Tomatoes
500 ml (2 cups) Beef Stock
Peel of 1 Orange
150 g (5 oz) Black Olives (Kalamata are best)
8 Garlic Cloves
3 Bay Leaves
12 Button Mushroom
100 g (3 oz) Speck (or Bacon)
Salt, Fresh Ground Black Pepper

Speck is a type of smoked bacon, usualy available in large pieces rather than sliced thin. This allows you to cut it to your preferred size. In French, for this recipe, we would call this lardons.

I would serve penne pasta with this dish, but I only had macaroni, so that did the trick :) And some green, today was courgettes (zuchinni), but broccoli or green beans would work just as well.

Mise En Place

Cut the peel off the orange with a sharp paring knife or a vegetable peeler. Keep the peel slices big (they will be easier to remove from the dish), but don't leave the pith (white part).
Peel and cut the garlic cloves in half
Cut the speck in cubes.

Preparation

Pre-heat the oven to 180 °C (375 °F).
Pour 3/4 of the olive oil in an oven proof pan and heat it up on the stove.
Brown the meat in the hot olive oil.
Sprinkle the flour over the meat.
Add the tomatoes and the stock.
Add the olive, bay leaves, garlic and orange peel.
Bring to a boil.
Cover and put in the oven.
Cook for 1.5 hour to 2 hours (or until the meat becomes tender).

Finition

Remove the orange peel and bay leaves from the dish.
Use the remaining olive oil to panfry the mushroom and speck.
Add the mushroom and speck to the dish.
Serve!

Photos

Browning beef in pot
Browning the beef in olive oil in an oven proof pan.

Browned beef shins
The beef shins has been browned. The connective tissue has pulled the meat in strange shapes - this is not a problem.

Braised Beef dish before cooking
The dish with all ingredients before cooking.

Cooked braised beef dish
The same dish, cooked. Notice how the liquid has [nsg]reduced[/nsg].

Panfrying mushroom and speck
Panfrying the mushrooms and speck together.

Separating the solid ossobucco ingredient from sauce
Separating the solid ingredients from the sauce, to remove the orange peel and bay leaves.

The Osso Bucco sauce.
The sauce, slightly thickened with flour and reduction.

Finished dish of braised beef (Osso Bucco)
The finished dish, served with panfried courgettes (zuchinni) and pasta.

Video

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Tags: Bacon, Beef, Braised, Garlic, Mains, Olives, Orange, Osso Bucco, Speck, Tomatoes
This entry was posted on Monday, April 5th, 2010 at 11:51 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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The Wheeling Gourmet by Nicolas Steenhout