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…
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.