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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Osoo Buco
Ingredients
Serves 4
4-8 thick cut calf shanks, prepared by the butcher – quantity depends on size
3 tbsp flour
25g butter
4 rashers bacon, rind removed and cut up
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 tbsp olive oil
3 carrots, peeled and chopped
1 wine glass red or white wine
10 fl oz chicken or beef stock
2 bay leaves
3 sprigs fresh thyme
1 good sprig rosemary
2 tomatoes, chopped
Salt and freshly ground black pepper.

Method
Coat the calf shanks in the flour (either toss the shanks and flour in a clean plastic bag or coat using your hands on a plate).
Put the butter, bacon, onion and garlic into a large casserole dish along with the olive oil and fry gently for about three minutes.
Turn the heat up and fry to brown the calf shanks turning once. After reducing the heat add the rest of the ingredients.
Stir well, cover and then put over a medium heat and bring to the boil.
Reduce the heat to lowest level and leave to simmer for three hours.
Test that the meat is cooked and adjust the seasoning.
If the juice is a bit runny then just remove the lid and turn the heat up slightly and let it boil to reduce the liquid.
Serve hot.

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