Osso Buco & Beet Salad #cooking #shorts

This is the kind of meal that makes you slow down. ☺️

The osso buco has been braised low and slow until the meat practically melts off the bone, rich with herbs, garlic and a savoury broth that tastes like home. 🥩

On the side, a simple beet salad adds a pop of colour and a bright, earthy freshness, just enough to balance the richness of the meat. It is a plate that warms you from the inside out, the kind of dinner you linger over, glass of wine in hand, savoruring every bite and the company around the table.

Ingredients:

Osso buco
-2 pieces osso buco
-salt and pepper, to taste
-plain flour
-3 tablespoons olive oil
-1 large onion, sliced
-1 carrot, chopped
-2 garlic cloves, sliced
-1 cup red wine
-300g passata
-1 cup beef or vegetable stock
-1 tablespoon mixed herbs
-1 bay leaf

Beet salad
-4 medium beets, boiled, peeled and chopped
-1 garlic clove, minced
-2 tablespoons olive oil
-salt, to taste
-lemon juice
-2 tablespoons fresh parsley, finely chopped
-feta, crumbled

Instructions:

1. Pat the meat shanks dry, season with salt and pepper, and lightly dredge in flour. Heat olive oil in a pot over medium-high heat. Brown the shanks on all sides (about 4–5 minutes per side). Remove and set aside.
2. Add onions, carrots, garlic and cook for 2-3 minutes until soften. Return the shanks to the pot, add wine, passata, stock, salt, pepper, mixed herbs and bay leaf. Bring to a simmer, cover and cook for 1.5 hours, or until the meat is tender.
3. While the osso buco is cooking, boil the beets until tender. Let cool, peel and chop. In a bowl combine garlic, olive oil, salt and lemon juice. Add parsley, beets and feta, tossing gently to coat.
4. Serve the osso buco alongside the beet salad. Enjoy!

#cooking #comfortfood #easymeals #recipes #ossobuco