Slow Cooked Osso Bucco

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