Description
A recipe for beef Osso Bucco
Ingredients
Scale
- 1.2kg or 4 pieces of beef Osso Bucco
- Salt and pepper, to taste
- 1 tbsp flour
- 3 tbsp extra virgin olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 3 stick celery, finely chopped
- 2 carrot, finely chopped
- 3 bay leaves
- 3 sprigs thyme
- 1 cup red wine
- 1 cup beef stock
- 1 tsp beef stock powder
- 1 400g can crushed tomato
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 2 tsp sea salt
- 900g potatoes
- 3 tbsp butter
- 1/2 cup cream
- 1/3 cup parsley
- 1 lemon rind
Instructions
- Add salt and pepper to the meat, then dust meat with flour. Heat 2 tablespoons of oil in a large frypan on a high heat and when hot add meat and cook for 5 minutes, rotating on all sides until sealed. Remove frypan from heat.
- Heat the remaining 1 tablespoon of oil in a cast iron pot on a medium low heat, then add onion and garlic and saute for about 1 minute. Add celery and carrot and cook for about 10 minutes or until the carrot is soft. Add bay leaves and thyme, red wine, stock liquid and stock powder, canned tomatoes, tomato paste and soy sauce. Bring to the boil.
- Return meat to cast iron pot and reduce heat and simmer with the lid on for 1 hour and 40 minutes to 2 hours, stirring 3 – 4 times, until meat is tender.
- Meanwhile, make the mashed potato by boiling a large saucepan of water with half of the sea salt. Add potatoes to the saucepan and boil for 15 minutes or until potatoes are soft when pierced with a fork. Turn off the heat, drain potatoes and return them to the saucepan. Add butter, cream and the rest of the sea salt, mash with a potato masher or fork, then set saucepan aside.
- Season the pot with Osso Bucco with salt and pepper to taste, then add a piece of Osso Bucco to each plate, top with sauce and divide mashed potatoes on to the plates.
- in a small dish, add parsley and lemon rind and mix, then add mixture on top of Osso Bucco, then serve.
Notes
Twine can optionally be used, to aid in keeping the shape of your osso bucco intact, to make it look more appealing. When tying up the shanks, we find it easier to tie up the beef after sealing it and before slow cooking it.
Nutrition
- Serving Size: 4
- Calories: 896