Osso bucco of beef, red wine and figs

Serves: 6
Course: Main Course
Cooking Time: 3 hrs 0 mins
  • 4 pieces of beef shin 3cm thick cut across the bone (1.5kg total)
  • 3tbsp flour
  • Salt and black pepper
  • 4tbsp sunflower oil
  • 2 red onions, peeled and quartered
  • 1 packet smoked bacon lardons (125g)
  • 2 cloves of garlic, peeled and halved
  • 3 whole star anise
  • 120g dried figs, halved
  • 200mls red wine
  • 300mls beef stock
  • 1tbsp redcurrant jelly
  • 3 bay leaves

1 Set the oven to 165 degrees.

2 Cut the outside sinew of each piece of beef two or three times so it doesn't curl up while cooking.

3 Turn the beef in the flour and the seasoning, then pat off any excess flour.

4 Heat the oil in a wide ovenproof pan until gently smoking, then brown the beef on both sides over a medium high heat.

5 Add the red onions into the gaps, then scatter over the bacon, garlic, star anise and figs.

6 Add the red wine, beef stock and redcurrant jelly and finally the bay leaves.

7 Cover and put in the oven for 2½ hours, or until the beef is completely tender.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford