Not that we ever really experience a true winter in Mackay but this week truly was a farewell to winter. Which means no more slow cooker, and hello to bbqs and salads.
We cooked our last winter type meal on Sunday and had this beautiful Osso Bucco dish. The osso bucco, gives the sauce the thickness you will never get with other cuts of meat. A rich tomato sauce that you can spoon over mashed potatoes or scoop up with bread and butter.
Osso Bucco adapted from Julie Goodwin's recipes
4 pieces Osso Bucco
1 brown onion, diced
1 carrot, diced
2 stalks of celery diced
2 large cloves of garlic
1 tbsp tomato paste
1.5 cups white wine
1.5 cups of beef or veal stock
1 can diced tomatoes
4 sprigs of thyme
1 sprig of rosemary
2 bay leaves
- Heat oil and 20 grams of butter in a heavy bottomed casserole dish. Flour the Osso Bucco and brown on all sides and then remove from heat. Meanwhile heat the oven to 180 degrees celcius.
- Fry the onion for five minutes until soft and then add the carrot, garlic and celery and cook for a further two to three minutes.
- Add herbs, bay leaves, wine , stock, and canned tomatoes.
- Place osso bucco back in the dish and make sure the meat is covered. place lid on the dish and put into the oven.
- Cook for 1 hour, turn meat and cook for another 1.5 hours. At this point check the meat, you want it to come away from the bone but still have some texture. You may need to cook for a further 30mins at this point.
- Serve with fresh green beans and a pumpkin and potato mash.