Name: Tuscan beef stew
Prep time: 15 min
Cook time: 365 min
Total time: 380 min
Yield: 6
Ingredients: 6 (1.2kg) pieces beef osso buco; 1 tablespoon olive oil; 1 (200g), large brown onion, chopped coarsely; 3 clove garlic, crushed; 6 anchovy fillets, drained, chopped finely; 2 tablespoon plain flour; 1/4 cup (60ml) balsamic vinegar; 2 tablespoon tomato paste; 400 gram can crushed tomatoes; 1 cup (250ml) beef stock; 1/4 cup (60ml) water; salt and freshly ground black pepper, to season; 4 sprigs fresh rosemary; 1 cup (120g) green olives, pitted

Tuscan beef stew

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Serves 6

Prep

15M

Cook

6H 5M

Total

6H 20M

Ingredients

6 (1.2kg) pieces beef osso buco

1 tablespoon olive oil

1 (200g), large brown onion, chopped coarsely

3 clove garlic, crushed

6 anchovy fillets, drained, chopped finely

2 tablespoon plain flour

1/4 cup (60ml) balsamic vinegar

2 tablespoon tomato paste

400 gram can crushed tomatoes

1 cup (250ml) beef stock

1/4 cup (60ml) water

salt and freshly ground black pepper, to season

4 sprigs fresh rosemary

1 cup (120g) green olives, pitted

Method

Trim beef of any excess fat. In a large frying pan, heat oil over medium-high heat. Cook beef, in batches, for 2-3 minutes, or until browned all over. Transfer beef to a 4.5-litre (18-cup) slow cooker.

In the same pan, cook onion, garlic and anchovy, stirring, for about 1 minute, or until fragrant. Add flour; cook, stirring, for a further 1 minute. Stir in vinegar and paste, then tomatoes, stock, water and rosemary. Transfer mixture to slow cooker.

Cook, covered, on low, for 6 hours. Season.

Just before serving, stir in olives.

In Italian, osso buco means bone with a hole'. It is cut from the shin of the hind leg (shank), and is also known as knuckle. The hole is filled with rich bone marrow, also known as jelly’; stand the bones upright to cook, so you don’t lose the delicious jelly inside. This recipe is suitable to freeze at the end of step 3. Not suitable to microwave.
Note

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