Osso Bucco Italiano
A family favourite that warms us up on a chilly farm day.
As always I'm looking for simple, economical and flavoursome recipes for my family.
This one pot wonder delivers on all counts.
There are many ways to prepare Osso Bucco, however I believe the Italians got it right.
This is my Aussie twist on a traditional Italian favourite.
For 5 Person(s)
- 1 kg Osso Bucco
- 4 brown onions sliced
- 1 cup red wine
- 2 carrots chopped
- 2 bunches fresh basil chopped
- 800 gram chopped roma tomato's (tinned are fine)
- 500 ml Beef Stock
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
- 1 knob butter
- Freshly chopped parsley
- Parmeson Cheese
Osso Bucco Italiano Directions
- Heat oven to 1500
- Heat a tablespoon of EVOO with a knob of butter in a large casserole dish on the stove top.
- When the butter is sizzling add your onions and gently fry for 5 minutes until soft and translucent.
- Turn up the heat and seal the Osso Bucco in the pot by browning the meat on each side.
- Whilst the pot is still sizzling add the red wine and stir to burn off the alcohol for a couple of minutes.
- Add beef stock and bring pot to the boil.
- Reduce heat and combine all the other ingredients. I save some of the chopped basil to stir through before serving.
- Place in the oven and cook low and slow for approximately 4 hours until meat has fallen off the bone and the flavours fill your kitchen with the warm aroma of country home cooking!
- Stir through remaining basil.
You will need a large casserole pot that is stove top and oven proof.
Wash your basil well, but don't hold back, use stalks and all!
Try our wonderful products to enhance this dish;
- Tip: When browning meat and it catches in the pot, use a little hot water in the pot to gently pry meat from pan before it burns.
I serve this dish with creamy mash potato or pasta noodles.