Wintertime Osso Bucco

Happy Winter everyone!

Wintertime calls for that warm tingly feeling you get when digging into a big pot of… well anything that has cooked for hours! And osso bucco is one of those cozy foods that just spells pure comfort!

I made a big pot this week, as it’s been particularly cold! Side note: It tastes even better if you make it the day before.

So when you get home today, get snug and warm with a glass of red wine in hand, let the sauce simmer away on the stove and tomorrow you will be eating this…

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What you need (serves 6):     

        

2 Tbsp olive oil, for frying
1.2 kg beef shin osso bucco
½ cup seasoned flour, for coating osso bucco
1 red onion chopped
1 bunch baby carrots, roughly chopped
2 celery sticks, roughly chopped
3 garlic cloves, chopped

200g cherry tomatoes
1 tin tomato purée

250ml red wine

1 Tbsp honey
2 cups beef stock
2 fresh thyme sprigs
Salt and pepper, to taste

Chopped Italian parsley, to garnish

What you do (15 min prep; 3 hours cooking time):

Coat the osso bucco with flour and season; braise in olive oil in a big pot. Remove the beef and add the onion, garlic, carrots, celery, thyme and tomatoes to the pot for 5 minutes or until soft.

Add the osso bucco to the pot and cover with red wine, stock, honey and tomato purée. Cook on low heat for 3 hours. Season to taste and add parsley to garnish.

Serve with polenta, pasta or gnocchi.

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