OSSO BUCCO
After requests from around the country (!!!)
I decided to post my very popular Osso Bucco Recipe.
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,
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.
Demeyere Dutch Oven with Glass Lid
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, and sprinkle with finely chopped Italian parsley.
TO SERVE:
with creamy mashed potatoes and a Gremolata.
TO MAKE GREMOLATA; Use 1 cup flat leaf parsley, chopped.
2 cloves garlic chopped finely
100 grams fresh Parmesan grated with Microplane
1/2 cup toasted pine nuts
Zest of 1 lemon
Mix all together and use as a garnish for just about anything!
