Now that we are well and truly into Autumn it's time to start slow cooking, and what better dish to start with than this delicious osso buco. It's easy to make, packed full of flavour and ideal for a chilly Sunday afternoon having come home from a long walk in the countryside.
Start by dicing the vegetables into small pieces, this can be done using a knife or a food processor. Add to a large casserole dish with two tablespoons of olive oil and the garlic and cook over a medium heat for ten minutes.
Add in the white wine and cook for a further two minutes, stirring a few times.
Now add the tin tomatoes, thyme, bay leaves, mustard and seasoning before mixing everything together.
Place the beef shin on top and pour over the stock, ensuring everything is covered in the liquid. Place a lid on the dish and transfer it to a pre-heated oven at 150 degrees.
Cook for three hours, checking half way through, by which time the liquid will have reduced down leaving a rich sauce.