Sunday Osso Bucco 🤤 Nothing brings me more joy than a slow braise on a Sunday and cooking for loved ones. Genuinely nothing!
This osso bucco is one I’ve been making since
@garymehigan shared it with us on Masterchef many years ago. It’s a classic for a reason and it goes a long way! The leftovers can be made into a delicious pasta sauce with pappardelle. 😋
I was requested to make it with mash (learnt this method of baking potatoes on rock salt and passing through a sieve before adding copious amounts of butter and warm milk from
@cfassnidge once at a organic pig farm!)
And I think a little gremolata and green beans freshen it all up. Perfect Sunday lunch. Recipe below (thanks Gaz!)
Cute apron and kitchen kit kindly gifted from
@gormanhome
Ingredients
Osso Buco
8 pieces osso buco
½ cup plain flour, for dusting
4 tbsp olive oil
2 large onions, finely diced
3 carrots, finely diced
4 sticks celery, finely diced
6 cloves garlic, diced
1 bay leaf
2 tbsp tomato paste
1 cup dry white wine
1 x 400g cans crushed tomatoes
4–5 cups beef or chicken stock (enough to cover)
1 tbsp fresh thyme leaves (or a few sprigs tied)
4 tbsp flat-leaf parsley, chopped
👨🍳 Method
Preheat oven to 180°C
Season osso buco with salt and pepper, then dust lightly with flour.
In a large heavy based fry pan, heat olive oil over medium-high heat. Brown meat in batches, 3–4 min per side. Remove and set aside.
Build the Sauce
In the same pan, add a little oil if needed. Sauté onion, carrot, celery, and garlic for 10–12 min until soft.
Stir in tomato paste and cook for 2 min.
Deglaze with white wine, scraping the base. Reduce by half.
Add crushed tomatoes, thyme, herbs and enough stock to cover the meat. Return osso buco to pot
Braise
Cover and cook in the oven for 2.5–3 hours, or until meat is tender and nearly falling from the bone.
Serve with mash, greens and your mates!
