Osso Bucco W/ Mash Potato
Beef Osso Bucco
W/ Mash Potato
8 Beef Osso Bucco pieces
½ cup of plain flour
Teaspoon of salt & pepper
60 grams of butter
Nob of butter ad splash of olive oil
3 garlic cloves crushed
1 brown onion chopped
2 celery sticks sliced into 1 cm pieces
2 carrots sliced into 1 cm pieces
2 cloves of garlic
Splash of olive oil
Teaspoon of fresh chili flakes
2 x 400gm tins of crushed tomatos
3 pieces of fresh lemon rind peel
Juice of half lemon
1 cup of beef stock
5 fresh bay leaves
This recipe has three steps and you will require a casserole dish with a lid- we use a 28cm Le Creuset casserole pot with lid. The second step can be done in the pot on your stovetop and then the Osso Bucco can be added and sauce poured over the top. Then it’s straight in to the oven.
Step 1- If you have a casserole pot you can use on the stove top, use it for this step- If not a fry pan and then transfer to your pot. Add a plash of olive oil to a medium heat. Add the garlic, onion and cook till translucent. Then add the carrot and celery. Cook for about 5 mins and remove from heat- Add your beef from step 2 onto of the celery mixture
Step 2 – Preheat the oven to 160 degrees.
Mix your flour, salt and pepper together. Flour the osso bucco pieces. On a medium heat melt half the butter and brown the beef quickly on either side to seal the juices. Repeat this step as required till beef if all sealed. Once this has done place onto the celery and carrot mixture.
Step 3 – In a fry pan on medium heat add a splash of olive oil and sauté garlic till translucent. Add the two cans of crushed tomato’s and chili flakes- turn down the heat and simmer for 20 minutes.
Step 4- once the sauce is ready places the bay leaves, lemon rind and freshly squeezed juice over of the beef and celery mixture, then pour over the tomato sauce. Place the lid on and cook for 2 hours and twenty minutes.
Take out of the oven and allow to rest before serving.
Serve with mash potato and broccoli