Sunday, November 4, 2012

Osso Bucco

I decided to have another comfort food evening on Saturday.  It was hubby's last night home before going back to work for his next shift and I just wanted something I knew we would all really enjoy.  Osso Bucco was my choice this time and it was so unbelievably delicious.



My Osso Bucco recipe
 
                               *      about 6 Osso Bucco pieces
                               *     1/4 cup plain flour
                               *      2 tbsp olive oil
                               *      1 onion, diced
                               *      2 cloves garlic, crushed
                               *      2 celery stalks, diced finely
                               *      2 carrots, diced finely
                               *      1 zucchini (corguette), diced finely
                               *      1/2 cup dry white wine
                               *      1 can diced tomatoes
                               *      2 tbsp tomato paste
                               *      1 cup beef stock
                               *      1 bay leaf
                               *      pinch of dried thyme (or a handful of fresh if you
                                            are  lucky enough to have it)
                               *      salt and pepper
 
 
 
Heat 1 tbsp of the oil and cook the onion, garlic, celery, carrots and zucchini over a medium heat for 5-10 minutes (until vegetables are soft).  Transfer the vegetables to a bowl.
 
 
 
Coat the Osso Bucco pieces lightly with the flour.
 


 
Heat the remaining oil and brown the Osso Bucco pieces for about 2 minutes each side.



 
Now for one of the most important steps:
 
Pour the wine!
 

Add the wine to the meat, bring to the boil and cook for about 1 minute. 
 
When pouring the wine it is essential to pour a glass for the cook as well.
 
 

 
Add the vegetables back to the pan as well as the tomatoes, tomato paste, bay leaf and stock.  If using the dried thyme then add this now too.  Season with salt and pepper and give a little stir.
 

 
Cover with foil, put the lid on, turn down to low and let cook for between 1 and 1 1/2 hours.  I usually do closer to 1 1/2 hours but only had 4 pieces of Osso Bucco this time so I cooked it for just over an hour.
 


If you're using fresh time, stir that through now before serving.
 



Serve with either Risotto Milanese, Creamy Polenta or Mashed Potato.
 
We had it with the polenta this time which was incredibly awesome.  Just click on the creamy polenta link above if you want to see how I make it.

As you can tell by the next photo, food presentation and portion controls are not obviously my thing.

 
 You'll be pleased to know that I didn't eat all of this as I was bursting at the seams after only about half.  Leftovers for Sunday lunch.....yum, yum!

Hope you're all having a great weekend.

xx Susan


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