Have you ever just needed to be held? To be embraced by so much warmth and comfort it gives you butterflies and sends you weak at the knees? Well if you’ve never felt it, I’m guessing now you want to? Don’t go getting the wrong idea, I’m not offering free hugs or any such craziness, no no what I offer is so much more. I’m talking about a bowl full of comfort. After one mouthful your knees will tremble, your taste buds will melt into one big soppy heap and you’ll be drooling for more. Yeah that’s right I’m talking about a bowl full of beautiful richness and packed full of flavour with meat that you can pull apart with a tea spoon. I’m talking Osso Bucco.
According to the calendar we are suppose to be knee deep in Spring, but I think mother nature missed the memo. One day its a balmy 32 degrees the very next day it’s a miserable 18 and raining… I mean how is one suppose to plan a menu with this craziness… The answer is easy… just make this, curl up into a little ball and lose yourself in the bowl. Don’t even share it. Eat it all to yourself with wine, don’t share that either. You can thank me later. (If you are sharing, Inspired food does not encourage sharing wine with minors… you’ve been warned… now eat!)
Super Simple Osso BuccoPrint Recipe
- veggie oil + butter
- 2 x onions, diced
- 2 x carrots, diced
- 2 x garlic cloves, finely chopped
- 1/2 cup pain flour (to coat the meat)
- 6 x veal osso buccu cuts
- 1 x cup white wine (buy something nice so you can drink the rest)
- 1 x 400g tin whole tomatoes
- 1 cup veggie stock
- salt and pepper
- 1x sprig rosemary
Preheat your oven to 160'c.
in an oven proof casserole pot heat over medium heat and add enough veggie oil to cover the base. Add the onion, carrot and garlic and cook until softened (approx 5-8 minutes). Remove and set aside.
Season the flour with salt and pepper and then lightly coat the veal Osso Bucco in the flour. Place your casserole dish back on medium heat, cover the base with more oil and a dash of butter if you wish. Brown the Osso Bucco for about 5 minutes each side. Do this in batches if required.
Once all the meat is browned return all to the casserole dish, throw the cooked veggies on top, turn the heat to high, and add the wine.
After about 2 minutes you want to scrape the bottom of the pan to loosen any bits that got stuck.
Add the tomatoes, stock and bring to the boil. (the meat should be covered in liquid, if not add water until this is the case).
Place the lid on and throw in the pre heated oven for about 1 1/2 to 2 hours until the meat falls apart and the sauce thickens.
When it starts to look and smell amazing, taste for seasoning and thrown in the rosemary and cook for another 5-10 minutes.
Serve and enjoy.
You can serve this with Mash potato, rice or polenta... or in a bun... or just eat as is.