Osso Bucco
Osso Bucco is Milanese, but the regional serving options vary from risotto to polenta (or dare I say mash?)
The prize of the dish is the melting marrow from the centre of the bone. It is yum, very rich and decadent and completely fattening. But do we care about that? Not on my watch!
I have always served it with Gremolata as it lifts the dish and cuts through the richness. Cue the Ciabatta to mop up all the juicy gravy. Meals for days. You will feel the love. Enjoy.
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Need
- 2 brown onion peeled and halved
- 12 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) plus more for frying BUY
- 1-2 Kilos osso bucco veal or beef
- 2 Tins diced tomatoes
- 150 Grams tomato paste
- 200 Grams red wine
- 200 Grams beef stock
- pink salt flakes and pepper to taste BUY
-
Serve with
- 1 Batch Gremolata Recipe
- 1 Batch Cheesy Saged Polenta Recipe
Do
- 1
Place onion, garlic and EVOO into the Thermomix bowl. Chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1.
- 2
Heat a heavy based pot with a little EVOO. Brown meat slightly then pour in cooked onion and garlic.
- 3
Add remaining ingredients and stir to combine.
- 4
Bring to a boil then simmer on low heat for 4 hours. Stirring occasionally. Remove the bones, and skim any fat on top before serving.
- 5
Serve with mashed potatoes, risotto or polenta and fresh gremolata.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
