Osso Bucco

by Tenina Holder

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 Kilo osso bucco beef
  • 1 x 800 g tin of chopped tomatoes
  • 150 g tomato paste
  • 2 Cup red wine
  • 2 Cup beef stock
  • 12 cloves of garlic, finely sliced
  • 2 brown onions, finely sliced
  • Salt and pepper to taste

Do

1  

Quickly fry garlic and onion in a dash of olive oil. Brown meat quickly and turn induction down immediately.

2  

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.

3  

Re heat and reduce liquid for another hour or two on 2!

4  

Add a dash more wine if needed (one for the dish, two for you!) salt and pepper.

5  

More

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!

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