This is the ultimate winter dish. Hearty, warm and full of flavour. Even better you don't need a slow cooker to enjoy this one.
Preperation Time: 20 minutes
Cooking Time: 4 hours
- 1/4 cup (60ml) olive oil
- 1 brown onions, diced
2 carrots, diced
2 celery sticks, diced
3 garlic cloves, crushed & diced
1/4 cup (40g) plain flour, for coating
Salt & freshly ground pepper
1 cup (250ml) red wine
Diced Tomatoes 400g
- 1 cup (250ml) beef stock
- 2 tbsp tomato paste
Chopped fresh parsley, to serve
Creamy mashed potato, to serve
- Broccolini and asparagus to serve (optional)
- Preheat oven to 160°C.
- Season flour with salt and pepper. Coat Osso Bucco in flour mix, shaking off any excess.
- Heat half the oil in a large oven-proof pan over medium-high heat. Add meat and cook for 2-3 minutes each side or until well browned. Transfer meat to a plate and set aside.
- Add remaining oil to the pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase pan heat to high and add the wine. Boil for 2 minutes to cook off the alcohol, scraping the base of the pan as you go. Stir in the tomato paste, diced tomatoes and stock. Bring to the boil.
- Add the meat back into the pan, the meat should be covered by the liquid so add a little more stock if needed. Cover with a lid or foil and cook for 4 hours or until the meat is very tender and the sauce thickens.
- Begin cooking the mash potato, broccolini and asparagus about half an hour before the meat is due to be ready.
- Serve sprinkled with parsley and accompanied by the mash potato and greens.