recipes

1.2 to 1.5 Kg beef shin, on the bone
Flour for dusting
Olive oil for frying
4 cloves garlic, crushed
1 onion, chopped
3 carrots, chopped
2 bay leaves
¼ cup, 60 ml thyme
1 cup, 250 ml white wine
2 cups, 500 ml beef stock
1 can chopped, peeled tomatoes
3 Tbsp (45 ml) tomato paste
Salt and pepper

Dust beef shin with flour. Heat oil in saucepan and brown meat. Remove from pan and set aside.  Drain excess oil from pan.  Add garlic, onion and carrot and cook until soft.

Return meat to pan.  Add bay leaves, thyme, white wine, stock, tomatoes and tomato paste.  Season.

Cover and simmer over a low heat for 1 to 2 hours, stirring occasionally and adding more water if necessary, or until meat is tender.

GREMOLATA

½ cup (125 ml) parsley, chopped
2 cloves garlic, finely chopped
Grated peel of two lemons

Combine ingredients in a small bowl.

Serve Osso Bucco  over polenta, sprinkled with gremolata.