Osso Buco (8)
to room temperature and then coat with
Olive Oil (1/4 cup)
. Put a large frying pan over high heat. Add beef to the pan and sear on both sides, ensuring it gets some nice color. Remove and set aside.
Add a little more oil,
Onions (1 2/3 cups)
Carrots (1 2/3 cups)
Celery (3/4 cup)
Garlic (2 cloves)
. Stir for a few minutes until translucent. Add
White Wine (2/3 cup)
to the frying pan, simmer and reduce until there's not much liquid left.
Crushed Tomatoes (6 cups)
Tomato Paste (1/3 cup)
Fresh Thyme (2 sprigs)
Fresh Basil (1/4 bunch)
. Bring to simmer for 2-3 minutes. Preheat the oven to 165 degrees C (330 degrees F) steam bake.
Spoon in some sauce to cover the base of the deep baking tray. Add osso bucco then top with the remaining sauce with vegetables. Add
Beef Stock (3 cups)
on top and shake the baking tray to level and ensure the meat is covered. Add more beef stock if you need it.
Put tray onto shelf P2 for 3 hours. At about 2 hours check if you need to top up beef stock to keep meat covered.
Rest the meat for 10 minutes before serving.