Saturday, 15 June 2013


Now that we’re moving into the colder months, warm stews and amazing comfort food are what we are all craving.  Osso Bucco is super easy.  It just takes a little more time, that’s all.

1/2 cup plain flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 brown onions, diced
4 carrots, diced
1/2 celery bunch, diced
5 cloves of garlic, crushed
1.8kg beef osso bucco
1 bottle of white wine
3 cups of beef stock
1 x 800g can of diced tomatoes
4 bay leaves
2 cups uncooked quinoa
1 stock cube
Fresh thyme & oregano

Serves about 8-10

Preheat oven to 160 degrees Celsius.

Dice onions, carrots and celery.

Wash osso bucco and pat dry with paper towel.  

In a large bowl, mix plain flour, salt and pepper.  Well coat the osso bucco pieces in the flour and shake off any extra flour.

In a large fry pan or pot, heat 1 tablespoon of oil and brown both sides of the osso bucco until golden brown.  Take out the osso bucco and place into a large oven heatproof container.

With another tablespoon of oil, sauté onions, carrots and celery until onions are translucent.  

Add canned tomatoes, wine, stock, bay leaves and any leftover flour.  Bring to the boil.

Poor all over the osso bucco pieces and make sure that the meat is covered by the vegetables and liquid.

Cover the oven heatproof container with a lid and cook for about 2 - 2 1/2 hours or until the meat is tender (falling off the bone) and the sauce has thickened.
When the osso bucco is nearly ready, cook the quinoa in a rice cooker or in a saucepan on the stove, however add a stock cube for a little extra flavor.

Serve with fresh thyme and oregano.

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