Cheeeeeeap!! Osso bucco is one of the best cuts of beef to buy when you’re on a tight food budget. It yields loads of meat and two pieces will comfortably feed two people WITH LEFTOVERS to spare!!
This meal is a classic Sunday supper in our house, and one of my husband’s absolute favourites. After a leisurely trip to the market in the morning to pick up ingredients for the week, I love spending the day in the kitchen, preparing bits and bobs and reading recipe books, while the house fills up with delicious aromas from this slow cooked casserole.
It takes at least 4 hours, enough for the meat to fall off the bone and the tomato liquid to reduce and thicken into an unctiously rich sauce. I like to keep the recipe really simple and dare I say it, authentic, and serve the osso bucco with soft cheesy polenta.
Prep time: 4-5 hours
2 large pieces of osso bucco
1 stick celery
1 red capsicum
1 sprig rosemary
1 large clove garlic
1 tin tomatoes
1 litre chicken stock
4 parsley stalks
1/2 cup red wine (optional)
2 bay leaves
1 tsp dried oregano
oil for frying
salt and pepper
Heat your oven to 160 degrees Celsius.
In a heavy based casserole dish heat a little olive oil over a medium heat. Season the osso bucco with salt and pepper on both sides and gently brown the meat on each side. Remove from the heat and set aside. If the pan needs deglazing just add a tsp or two or water to lift the gubbins from the pan bottom.
Add another glug of olive oil, then add in the onion, celery, carrot and capsicum which need to be cut into fat chunks. Allow them to colour very slightly before adding in the garlic, oregano, parsley stalks and rosemary (whole sprig). Fry together for a couple of minutes before adding back in the osso bucco with any liquid that is on the resting plate.
Deglaze the pan with the red wine before adding in the rest of the ingredients: stock, tomatoes, bay leaves. Season with salt and pepper. Give everything a good stir, then place a lid on the casserole dish and place it in the oven.
I like to check the braise about once an hour for four hours, each time giving it a stir.
Any hardy root vegetables.
Fresh basil or thyme.
I serve mine with cheesy polenta and balsamic reduced red cabbage.
Buttery mashed potatoes with a sprinkling of chives.
Celeriac and fennel remoulade.