1.2kg (4 large pieces) of Osso Bucco*, or 1 piece per person
2 litres filtered water
2 onions, thinly sliced
4 cloves garlic, finely chopped
800g tomato passata*
4 large carrots, cut into thick slices
2 medium eggplants, cut into 2cm cubes; or 2 zucchini, cubed
200g green beans, trimmed and halved
2 generous tbsp fat (ghee, tallow, coconut oil)
1–2 tsp dried mixed herbs
1tsp honey
2 tsp apple cider vinegar
3 tsp fine sea salt (or to taste)
1 tsp pepper
1 small bunch flat-leaf parsley, stalks trimmed, washed and dried
1–2 cloves garlic
zest of 2 organic lemons, washed and dried
1. Place meat into a 6-litre, heavy-based pot, cover with water, and add onions and garlic. Bring to a boil then reduce heat to a simmer. Cook covered over med-low heat for 2-3 hours, or until meat is soft.
2. Add tomatoes, carrots, eggplant, beans, fat, herbs, honey, vinegar, salt and pepper. Continue to simmer on medium heat with the lid partially off for a further 30 minutes, or until vegetables are soft, meat is falling off the bone, and liquid is beginning to reduce.
3. Serve hot, sprinkled with gremolata.
1. To make in a Thermomix: Peel the lemon zest from the lemons with a sharp potato peeler: Place all ingredients into the bowl and chop 3 sec/speed 7. Scrape down and chop again if needed to make a really fine gremolata.
2. To make by hand: Finely chop parsley; grate the garlic and zest the lemons with a microplane; chop them all together with a sharp knife so they’re very fine and well mixed.
Osso Bucco literally means ‘bone with a hole’ and is a cross-section of a beef shank, cut straight across so that it includes chunky meat around a slice of bone. The hole in the bone is packed with bone marrow, which adds a delicious richness to the finished dish.
You can use fresh tomatoes, finely chopped, instead of the passata sauce, but you may need to cook down a little longer to reduce the liquid and intensify the flavours.
To cook in a slow cooker, halve the amount of water, and place all ingredients into the slow cooker at the same time. Cook 4 hours on high, or 8 hours on low, or until meat and veggies are soft and sauce is slightly reduced.
Also delicious served over Cauliflower and Leek Mash.
Store in the fridge for up to 3 days, or freeze for up to 4 months.