Osso Bucco Style Braised Beef-Shins

Osso Bucco Style Braised Beef-Shins

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Prep Time 30 minutes
Cook Time 4 hours
Course Main Course
Cuisine One Pot Wonder


  • large heavy based frying pan
  • casserole dish


  • 2 kg beef shin
  • 25 g flour
  • 50 g butter
  • 1 tbsp rapeseed oil
  • 1 large onion finely chopped
  • 2 sticks celery finely chopped
  • 1 carrot finely chopped
  • 2 cloves garlic minced
  • 4 sage leaves
  • 2-3 sprigs fresh thyme chopped
  • 200 ml white wine
  • 200 ml beef stock
  • 1 tin chopped tomatoes (400g)
  • 500 g baby potatoes
  • 1 salt & pepper to season


  • Preheat the oven to 160c/325F/Gas Mark 3.
  • Place the flour into a bowl and season with salt and pepper. Pat the meat dry then coat in the seasoned flour.
    Heat a large heavy based frying pan over a medium heat and add the oil and butter.
    Sear the meat for 3 – 5 minutes on each side, then transfer the meat to an ovenproof casserole dish. Reduce the heat and add a little more oil to the pan, add the onion, celery and carrot, and cook until the vegetables are slightly golden and fragrant. Add the garlic, herbs, wine and stock and the tinned tomato and bring to the boil, then reduce the heat and pour over the meat.
    Cover and place in a preheated oven and cook for 3 hours, checking to ensure enough liquid is present at all times. 30 minutes before serving add the baby potatoes in the liquid and continue to braise until the potatoes are cooked
  • Serve the beef with some crusty bread to mop up the delicious juices.

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