Osso Buco recipe!

Osso Buco recipe

Ingredients
5 pieces of Osso Buco / Beef shin
1/2 cup of plain flour
3 carrots
2 sticks of celery
2 garlic cloves
1 onion
1 tbsp tomato paste
1/2 cup red wine
2 rosemary springs (or 1 tsp of dried)
2 bay leaves
1-2 cups of beef stock (or you can just use water)

Method:
You can tie cooking twine around the Osso Buco to stop it curling up while cooking, or you can skip this step. (I’ve tried both and and found it doesn’t make a difference if you tie it up, it all ends up soft and falling apart in the end).

Finely chop the carrot, onion, celery and garlic and set aside.

Add the flour to a shallow bowl and season with salt and pepper. Coat the Osso Buco in flour and sear them on both sides in a oven proof casserole dish. Once browned, remove from the pan and add in your chopped vegetables. Allow them to soften for 10 minutes and then add in the herbs, wine and tomato paste. Add the Osso Buco back in (they can sit on top of each other if you have lots and the pan isn’t wide enough) and add the stock or water. Don’t submerge the Osso Buco completely in liquid, just add enough that it comes to the top of the pieces of meat without covering them (you can always add more later). Cover with a lid and place in the oven at 160°C for three hours. Check it after 1.5 hours to ensure it hasn’t dried out- if it’s looking dry add a little more water. After three hours, the marrow should have melted into the sauce and the meat be pulling apart.

Serve with smooth mashed potato and enjoy!

#ossobuco #ossobucco #onepotmeals #dinnerinspiration #cookingfromscratch #fromscratchcooking #homecooking #slowcooking

Have you ever tried eating this cut of beef before? If you follow my page, you’ll know that conscious consumption is really important to me. And something I’m trying to do this year is eat more nose to tail. We so often go for the same few cuts of meat, largely because we don’t know what to do with other less common pieces. So, let me introduce you to a good place to start. Oo, otherwise known as a slice of beef shen cut straight through the Marabo. It might be out of your comfort zone, but I think it’s the best cut of meat for slow cooking you can find, and conveniently, it’s one of the cheapest. I’ve popped the recipe down below. So, next time you’re at your butcher, ask for some osabukco.