Serves 4



1 kg chuck steak or oyster blade, cut into large chunks

1 piece Osso Bucco

½ cup plain flour

1 tablespoon smoked paprika

Pinch salt

Crack of pepper

1 large brown onion, peeled and diced into chunks

2 large carrots, peeled and diced into chunks

2 large celery sticks (including leaves) washed and diced into chunks

5 garlic cloves, crushed

5 sprigs fresh thyme

1 cup chardonnay

1-litre beef stock


1 bunch parsley, leaves removed and finely chopped

1 large lemon, zested



Combine flour, smoked paprika, salt and a good crack of pepper into a large bowl and give it a good mix. Heat a large pot over medium-high heat and add in a good splash of olive oil. Throw the beef into the flour mixture and give it a good mix with your hands, making sure all the meat is coated well.

Place the floured beef into the pot and start to brown it off. You don’t want to overcrowd the pot, so make sure to do this stage in batches. Once all sides are nicely browned, remove from the pot and set aside.

Reduce the heat to medium and add another splash of olive oil, chuck in the onion, carrots, celery, garlic and thyme. Give this a good mix with your wooden spoon, making sure to scrape the bottom of the pot and sweat it off for around 4-5 minutes.

Preheat oven to 150-160°C. Throw the meat back into the pot and add the chardonnay. Give this a good mix and allow the wine to cook out and reduce. Now add the beef stock and give it a stir. Place the lid partially on and allow to simmer for 20 minutes.

Place the lid completely on and transfer the pot to the oven. After 1 hour take it out and give it a stir. Return it back to the oven and cook for a further 1 hour, or until the beef is nice and tender.

Meanwhile, to make the gremolata add the finely chopped parsley and lemon zest into a bowl and give it a good mix. Set aside for serving.

Serve the beef with a side of mash, roast potatoes or simply with some buttered crusty bread. Sprinkle over the gremolata and enjoy!



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