Olive Oil - butter
4 Garlic Cloves
12 pieces of Osso Bucco (I used 4 very large)
Plain flour
Salt and Freshly ground pepper
3 sticks diced celery
2 diced carrots
2 large chopped onions
1 can diced tomatoes
2 cups dry white wine
1 1/2-2 cups chicken stock
pinch of allspice
pinch of ground cinnamon
2 bay leaves
2 tsp fresh thyme
Parsley for garnish

The recipe said to serve on a bed of Risotto but I like one pot cooking and simply floated large chunks of pumpkin and whole baby potatoes on top from the start and a few beans at the end.  Most wouldnt need the details but I hope they will help any really raw beginner cooks.  I used my 12" Bedouri CO.

	I put 24 beads in the Bead Chimney to heat and left while I chopped up the vegetables and coated the meat with the seasoned flour. When ready I put all the beads under the CO and heated up the oil and butter and browned the meat. Remove the meat. Brown vegetables.
	Replace the meat and add remaining ingredients. If desired put large chunks of pumpkin and potatoes on top. I pulled 8 beads out from under the CO and placed them on top and left it for 2 1/2 hours. The left over wine could be drunk during the cooking or with the meal

Thanks Skip I think for people who really like it part of the joy is sucking out the marrow in the bone  .   I forgot about that at the time  .  I had been looking at them in a butchers window for some months, usually I think they are smaller and these I feel were beef.  In spite of all the herbs etc it was a bit bland, on reading the recipe for the risotto that should have gone with it I shouldn't have taken the short cut but the potatoes picked up the wine and stock flavours and were scrumpious.

Osso Buco is an Italian dish that means bone with a hole in it.

At the back of my mind I always thought it was ox tails and when I saw the large meaty spine looking pieces of beef I thought one day I would buy some.     It would appear any boney meat qualifies for the name.

I always thought it was veal.

Actually most butchers sell gravy beef or shin beef here now which is Osso Bucco without the bone.

I have been using shin beef for curries and stews for ages , i find the meat is more tender and the flavour is nice , and the cost of the meat is cheaper. I cut the meat away from the bone before putting in the c/o , but do put some of the bones in also as it give a nice flavour from the marrow. when i do a lamb curry i like to use neck chops , same again ,  meat turns out very tender , don't need to do much chewing.
Next time you make a curry try one of these two , and see what you reckon.
Rossco