This is Nick from Liquidshape‘s entry (Nick is a much loved tenant and trusty consultant at The National Grid). This soup is based on an old italian peasant dish. Osso Bucco means Round Bone. It’s the shin bone cut crossways which exposes the marrow. Braising the meat for a long time releases flavour from the ligaments and marrow in this tasty cut making it a great winter warmer. A topping of gremolata freshens it up to serve.

Ingredients:
30ml olive oil
1 onion diced
1 carrot diced
4 stalks celery diced
3/4 cup white wine
400ml diced tomatoes
pinch dried thyme
sprig of rosemary
2 chunky pieces of beef osso bucco (hind legs are best)
1/2 cup flour
1L beef stock
salt and pepper to taste
parsley
zest of one lemon
Method:

Preheat your oven to 150C
Put the flour on a plate and season with salt and pepper.
Trim any fat from the edge of the beef. Coat the beef cuts evenly with the flour.
Sear the beef in your big crock pot with hot oil to seal in favour. Sear until brown and crusty on each side and the edges. Should take about a minute or so. Remove from pot and set aside.
Fry up onions in same pot. When glassy add carrots and celery and fry for approx 5 minutes until they soften. This is your mirepoix. Add the white wine to deglaze the pot (scrape up any beef crusts left on the bottom). Boil off the alcohol and then return the beef to the pot.
Cover the beef with the stock and tomatoes. Add herbs and seasoning and bring to the boil. Once on the boil turn off the heat and put the pot in the oven. Cook for up to 6 hours until the meat is falling off the bone. When done strip all the beef of the bone and poke out the marrow. Remove bone and any fat. Serve immediately or cool in the fridge for later and remove more fat for a leaner soup.
To make the gremolata chop fresh parsley and mix with salt and chopped lemon rind. Sprinkle into the soup and serve with crusty white bread. Enjoy.

Osso Bucco by Nick