Beef Osso Buco

A warm and hearty Osso Buco meal perfect for today’s Sydney cold snap.

Slow cooked for 4 hours ending with the most delicious tender beef that just falls off the bone.

My favourite part of this meal has to be the juicy marrow which is full of nutrients and natural collagen. This deep rich flavoured Osso Buco meal includes red wine and home made stock, served on a bed of creamy potato mash that you will absolutely love.

INGREDIENTS

4 x beef osso buco

salt & pepper

1-2 onions, sliced

1-2 carrot, chopped

2 garlic gloves

Oil of choice, I used a combination of beef tallow and ghee

3 cups home made beef or chicken stock or sub for water

½ cup red wide

½ cup tomato passata

1 tsp salt

1 tbsp fresh thyme

½ tsp paprika

1 tsp dried rosemary

½ tsp sumac

1 cup frozen peas

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METHOD

1. Take meat out of the fridge and bring to room temperature. Approximately 45 minutes. Season with salt and pepper.

2. Pre-heat oven to 140ºC.

3. Heat oil in in a dutch oven or crock pot. Cook the meat in batches for approximately 2-3minutes on each side until browned. Take out of the pot and set aside.

4. Add the onions and carrots to the pot and cook until onions turn translucent.

5. Add the garlic and cook for 1 minute , then add the wine and allow to bubble so the alcohol can evaporate.

6. Add the stock, tomato passata, salt, herbs, spices and give it a good stir.

7. Switch the heat off and return the meat to the pot making sure they are submerged in the liquid.

8. Season with pepper

9. Pop the lid on and place in the oven. 

10. These took approximately 4 hours to cook. The meat should fall off the bone.

11. Once meat is done add some frozen peas and put the lid back on. Leave for 10-15 minutes before serving. No need to place pot back in the oven. 

12. Serve with creamy mash potato.