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Assistant Winemaker (and trained Chef) Jared Stringer shares his favourite recipes to pair perfectly with a Jack Estate wine.

This month, he is warming your winter bones with a delicious Osso Bucco to be enjoyed with our 2012 Mythology Shiraz.

Jared's Osso Bucco

1/4 cup olive oil
2 brown onions, chopped roughly
2 carrots, chopped roughly
2 celery sticks, chopped roughly
2 garlic cloves, crushed
1/4 cup plain flour, for coating
Salt & freshly ground pepper
About 1.5kg veal osso bucco (beef shins)
1 cup white wine
1/2 cup Muscat/Port Wine
400g can diced tomatoes
1 punnet (250g) cherry tomatoes
1 cup Beef stock
Chopped fresh parsley, to serve
Creamy mashed potato, to serve



Preheat oven to slow fan forced/150°C.

Heat a heavy based, oven proof stock pot/braising dish (with lid) on medium. Add oil to pan once hot and add onions, celery, carrots and garlic. Cook on medium heat for 10 minutes, until vegetables begin to soften.

Meanwhile, mix flour with a good pinch of salt and cracked pepper, then coat the beef shin in seasoned flour. Using a frypan on high heat, seal the beef shin until it just starts to brown. Set aside.

Once vegetables have softened, deglaze the pan with wine and muscat. Let simmer for 2 minutes. Add the chopped tomatoes, cherry tomatoes (whole) and beef stock. Simmer for 5 minutes.

Place the browned beef shin into the pot so it becomes submerged in the liquid (Don’t worry if it isn’t completely submerged, you can turn the meat during cooking). Place the lid on the dish and bake in the oven for 3 hours (turn the meat every hour).

Meat should be falling off the bone. Serve on a bed of mashed potatoes with plenty of the sauce from the pot, sprinkle generously with parsley and season with salt and pepper to taste.

Serve with glass of 2012 Mythology Coonawarra Shiraz.