Nightshade Free Osso Bucco
Ingredients
12 kg (4 large pieces) of Osso Bucco*
1 tsp fine sea salt
pepper to taste
1L filtered water
2 fresh bay leaves
2 large onions, peeled, sliced
1 small leek (approx 150g), white part only, sliced
4 cloves garlic, finely chopped
6 medium carrots, cut into 3cm thick slices
500g pumpkin, cut into 3cm cubes
300g beetroot, peeled, cut into 2cm cubes
2 medium zucchini, cut into 3cm pieces
200g green beans, trimmed, halved
2 generous Tbsp fat (ghee, tallow, or coconut oil)
Additional fine sea salt and pepper to taste
Instructions
1. Place meat into a 6-litre, heavy-based pot, cover with water, and add bay leaves, onions, leek 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 carrot, pumpkin and beetroot and gently press down into the cooking liquid. Return to a boil and continue to simmer gently with the lid on for a further 30 minutes.
3. Carefully remove all of the beetroot along with 1/2 cup carrot/pumpkin and 1 cup cooking liquid. Blend until smooth (1 min/speed 8 for Thermomix). Return pureed beetroot to the pot and gently stir through.
4. Add zucchini, green beans and fat and simmer on low 20-30 mins or until vegetables are soft, meat is falling off the bone, and liquid is beginning to reduce.
5. 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.
To cook in a slow cooker, halve the amount of water, and place all ingredients into a 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.