Slow Cooked Osso Bucco
- 4-6 Grass fed Osso Bucco
- 2 tbs Tallow
- 2 Brown onion - diced
- 4 Garlic cloves - chopped
- 4 carrots - chopped
- 1 celery - chopped
- 600mls Beef bone broth
- 400mls Tin Toms
- 2 tsp Oregano
- 2 Bay leaf
- 2 tsp Thyme
- Sea salt
- Black pepper
The words Osso Bucco has been on my culinary landscape since I was tiny. I remember my dad ordering this strange-sounding dish at restaurants, never really understanding what he was ordering. Fast forward a few years and I love cooking this rich slow-cooked dish. It’s packed with flavour and I throw heaps of veggies and herbs in to get a robust, complex dinner.
Slow-cooked dishes give you so much bang for your buck I reckon. firstly the cut of meat is usually cheaper than a primo cut like a ribeye, but also the flavour is much richer too. Couple that with the ease…. it’s almost impossible to overcook, as opposed to cooking a ribeye where the margin for error is so much greater. You can literally prep the dish in the morning and set-and-forget and return home from work with your home filled with the scent of a delicious, comforting dish.
Here’s how it rolled:
- Pre heat the oven to 250C
- In a large fry pan heat the 1 tbs fat on a med/high heat
- Add the meat and brown off, turning to ensure all is browned
- Transfer to a oven proof dish
- In a fry pan heat the remaining fat and sauté the onion and garlic for 3-4 minutes on a low heat
- Add the celery, carrots and herbs and stir for a further 3-4 minutes, coating the ingredients with the herbs – add more butter if needs be.
- Remove from the heat and transfer to the oven proof dish along with the beef
- Add all the remaining ingredients and gentle combine
- Pop the lid on and throw it in the oven
- Reduce heat to 140C
- Cook for 2 -2 ½ hours or until meat falls off the bone
- Remove from the heat
- Season accordingly
Happy Cooking!
Scott