1kg Wagyu Beef Shin diced
1 x Wagyu Beef Bone Marrows
1 x Large Carrots
2 x Medium Onion
2 x Sticks of Celery
3 x Cloves of Garlic
1 x Sprig of Thyme
2 x Lemons
1 x Bunch of parsley
10g of dried mushrooms
1tbs of Tomato puree
1tbs Wagyu beef Dripping
Seasoned flower for coating the beef
500ml of White Wine
500ml Chicken Stock
A pinch of Salt and Pepper
- Dice the onion, carrot and celery and leave to one side for later.
- Place a pan on a medium-high heat and add the beef dripping.
- In a glass bowl toss your diced shin in the seasoned flower, making sure to cover all the meat.
- Once covered add the shin to the pan to brown, you may have to do this in batches depending on the size of your pan.
- Once browned removed from the pan into another bowl and leave to one side.
- In the same pan add all your diced vegetables along with 2 of the peeled and grated garlic cloves and the thyme leaves (just the leaves no stalks) allow this all to soften.
- Once softened add the dried mushrooms and the tomato puree. Stir this all together before returning your browned shin.
- Mix all the ingredients together.
- Add the white wine and bring to the boil. Once boiling add the chicken stock and season with salt and pepper.
- Add the bone marrow into the pan and leave to simmer for 3 hours until the beef is tender.
- While your pan is simmering away it’s now time to make the gremolata.
- To make your gremolata add to a bowl the zest of 2 lemons, the last clove of the peeled and grated garlic, finely chopped parsley and a pinch of salt and pepper, mix then cover with cling film and leave to one side for later.
- Once the Shin is cooked remove it from the heat, skim off the excess surface fat and season to taste.
- Sprinkle the gremolata over the ossobucco and serve with your desired choice of sides.