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Osso Bucco Stew with Gremolata

Osso Bucco Stew - Quirky Cooking

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Ingredients

Units

Osso Bucco Stew

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)

12 tsp dried mixed herbs

1tsp honey

2 tsp apple cider vinegar

3 tsp fine sea salt (or to taste)

1 tsp pepper

Gremolata

1 small bunch flat-leaf parsley, stalks trimmed, washed and dried

12 cloves garlic

zest of 2 organic lemons, washed and dried

Instructions

Osso Bucco Stew

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.

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.

Notes

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.