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Osso bucco

Serves

4

Prep Time

15

Cook Time

150

Ingredients

6-8(3cm thick) pieces osso bucco
1small onion, finely diced
1small carrot, finely diced
2small sticks celery, finely diced
1 tbpsplain flour
2 cupsbeef stock
1bay leaf (optional)
0.5 cupwhite wine
0.5 cuptomato puree
Lemon and parsley garnish
1clove garlic, very finely chopped
finely grated rind 2 lemons
handful of flat-leaf parsley, chopped

Method

1Preheat oven to 180°C. Season the osso bucco with salt and pepper, add about 2 tablespoons of oil, and mix well. Heat a large frypan over a medium-high heat. Brown the osso bucco in 2 or 3 batches. Remove each batch and place in a large casserole dish.
2Reduce heat in the pan, add a little oil, and the diced onion, carrot and celery, and cook for 12 minutes, stirring occasionally.
3Sprinkle in flour and stir until the vegetables are coated. Gradually pour in the combined wine, puree and stock. Stir until the mixture boils, add bay leaf and then pour over the osso bucco. Cover the casserole dish, place in oven.
4Check every 40 minutes or so and add water if needed to keep the ingredients just covered. cook until the osso bucco is very tender. Sprinkle with the lemon and parsley garnish to serve. To make lemon and parsley garnish: Combine all ingredients and season with freshly ground salt and pepper.
5Cooktop method: Place the browned osso buco and other ingredients in a heavy based pot. Partially cover and keep heat low. Stir occasionally and add water if needed during the cooking time to keep ingredients well covered. Simmer until the meat is very tender.

Tips

Don't rush the initial stage of browning the meat. This will make your casserole rich in colour and flavour. Brown the meat in small batches over a medium-high heat.
Simmer the casserole gently and taste it to see if it's ready. Stir occasionally and adjust the heat as it cooks if needed. When it's done the meat should be tender enough to fall apart easily with a fork.
A casserole will keep for up to 2 to 3 days in the refrigerator. Casseroles should be refrigerated immediately after the steam from cooking has evaporated. Place the hot casserole into a shallow container, and then into the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve bring it slowly to the boil over a medium heat, reduce heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.

Recipe suggessions based on what you have in your fridge.

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