There are few meals that are as comforting on a bleak winters night.
This recipe is so gentle and warming, not to mention packed full of nourishing ingredients. You'll want to make it again and again to see you through slow, dark evenings at home.
Ingredients
Method
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To make the Osso Bucco Stew
Preheat the oven to 150C/gas mark 3.
Heat a large cast iron casserole dish over a medium-high heat and add beef dripping. Fry the bacon lardons about 5 minutes, tossing them in the pan so they become crispy and golden. Remove them from the pan and set to one side.
Season and dust the osso bucco in the flour, and then place them into the same hot pan, then fry for around 5 minutes on each side to brown all over. Remove the beef from the pan and set it aside.
Add the butter and the sliced onions, and fry them gently on all sides for about 8 to 10 minutes, until they have become translucent. Add the mushrooms, garlic, thyme and bay leaves to the pan, season everything lightly and fry for around 3 to 4 minutes.
Return the bacon lardons and beef osso bucco to the pan and turn up the heat to high. Pour in the wine and bring to the boil, then add the stock and turn the heat down to a gentle simmer.
Put a lid on the pan and place into the oven to cook the shin for about 3 hours, or until the meat is tender. Remove the pan from the oven, check seasoning, then leave it to one side while you make the creamy mash.
To make the mash
Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
