Slow cooked Osso Bucco
Prep time | 20 minutes
Cook time | 2-3 hours
Category
Difficulty
serves
Lunch or Dinner
Easy
4
Ingredients
- 4 beef or veal osso bucco/shin pieces, about 1.2kg
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 small carrot, diced
- 1 celery stalk, diced
- 400g crushed tomatoes
- 250ml beef stock
- 150ml dry red wine, optional
- 1 tsp oregano
- 1 tsp thyme
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp tomato paste
- 2 tbsp fresh parsley
- Zest of ½ lemon
01
Brown the beef
Pat meat dry and season with salt and pepper.
Brown in olive oil for 2–3 minutes per side. Remove.
02
Cook off the veg
Cook onion, carrot and celery for 5 minutes. Add garlic and tomato paste.
Add wine if using and simmer for 2 minutes.
Add tomatoes, stock, herbs and bay leaf.
03
Set the slow cooker
Return meat, cover and cook at 160°C for 2½–3 hours until fork-tender.
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04
Build your bun-free burger
Remove bay leaf and finish with parsley and lemon zest.
The Trick: Low and slow is the secret. Give the connective tissue plenty of time to break down.
Approx. nutrition: 650–750 kcal | 55–65g protein | 42–50g fat | 10–14g net carbs
"Off the Wall" on Oahu's North Shore. Right next to Pipeline. This was when I was struggling with my weight. I didn't have the best surfs here.
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