OSSO BUCCO
24 hours on an Induction...melt in the mouth stuff!
After requests from around the country (!!!) I decided to post my very popular Osso Bucco Recipe, even though it is for the Induction as opposed to the Steam Oven. This recipe was cooked over a 24 hour period on Induction 2 and was absolutely melt in the mouth fantastic…so let me know how it goes for you.
NEED:
1 kg Osso Bucco beef
1 large (800grams) tin chopped tomatoes
150 grams tomato paste
2 cups red wine
2 cups beef stock
12 cloves garlic finely sliced
2 brown onions finely sliced,
salt and pepper to taste.
DO:
Quickly fry garlic and onion in a dash of olive oil. Brown meat quickly and turn induction down immediately. Add all other ingredients except salt and pepper. Cover and cook on 2 for as long as possible…(up to 24 hours) Chill, skim fat off and remove bones, making sure you leave the marrow in the dish. Re heat and reduce liquid for another hour or two on 2! Add a dash more wine if needed (one for the dish, two for you!) salt and pepper.
SERVE:
With creamy mashed potatoes or polenta and fresh Gremolata.
This will become a winter favorite for you I’m sure and it as easy as cooking can get!
Looking forward to hearing results soon!
