A feast!


  • 500g diced shin of beef
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 lemon
  • 3 celery stalks, chopped
  • 50g olives
  • 3 carrots, chopped
  • 1 bunch parsley and thyme
  • 1 tin of tomatoes
  • 2 chicken stock cubes
  • 1 glass of white wine
  • Dusting flour
  • 1 bay leaf
  • Salt and pepper
  • 50g butter
  • Couscous


  • Preheat oven to 160c.
  • Dust beef in flour and a pinch of salt. Place ovenproof casserole dish on the stove on a medium to high heat. Add a dash of oil and 50g of butter then add the beef and colour. This will take 3-4 minutes, then set the beef aside.
  • Reduce heat to medium and add your prepared vegetables and half the garlic and cook for 2-4 minutes. Then add the beef, bay leaf, a sprig of thyme, sprig of parsley and zest of half lemon. Mix well.
  • Increase the heat and add 1 glass of white wine and reduce, then add 400ml of chicken stock and 1 tin of tomatoes. Bring to the boil and cover and place in the oven at 160c for 2 hours.
  • While this is cooking zest the remainder of the lemon and mix with the remainder of the garlic and a tablespoon of chopped fresh parsley. Season with salt and pepper and set aside - we call his gremolata.
  • After 2 hours at this stage the meat should be tender, if not give it an extra 1/2 hour. Remove from the oven, remove the sprigs of thyme and parsley and season to taste.
  • To prepare couscous, place 300g of couscous in a heatproof bowl. Add 25g butter and juice of 1 lemon, salt and pepper and add 400g boiling chicken stock. Cover with cling film and leave for 5 minutes. Remove cover and fluff up with a fork.
  • To serve place couscous in the centre of the plate, a big spoon of Osso Buco and sprinkle with gremolata.