Osso Bucco Recipe

Simon’s Gourmet Osso Bucco Recipe

In this post, our Head Butcher shares his all-time favourite Osso Bucco recipe using ingredients from our gourmet butcher and grocer store. Enjoy!

 

 

 

Ingredients
1.5 kg Osso Bucco veal
1 large brown onion (finely diced)
4 cloves of garlic (finely diced)
1.5 litres Moredough veal/beef stock
1 tin diced tomato
1 red capsicum (finely diced)
3 bay leafs
Salt
Pepper
Jacket potatoes
Pumpkin
Cauliflower
Flour
Butter

Method

1. In a heavy base fry pan, melt butter, enough to just cover bottom of pan

 

2. Roll osso in flour, season with salt and pepper, brown all sides in pan

 

3. In a separate casserole dish, line the bottom with hard vegetables (potatoes, pumpkin and cauliflower) enough to make a good base, place browned osso on  top

 

4. In the same pan, add cooking oil and cook the onions.  Add garlic and cook until light in colour. Put in the bay leaves and capsicum. Cook for three minutes, add tomatoes and fresh basil, top up   casserole dish with stock until all the contents are nearly covered. Cover with lid or alfoil and slow roast at 180°C for at least two hours.

 

Tip: The longer and the slower the roasting time, the more flavoursome the dish will become
Osso Bucco Recipe


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