Tuesday, May 18, 2010
You know as soon as you combine hours of low-heat cooking and a cut of meat with a high bone to meat ratio, you're going to end up with meltingly tender meat and a sauce that becomes rich and creamy from the dissolved connective tissue and marrow.
That's exactly what happens with this dish. It takes around 5 minutes to prepare, and then you get to sit down with a warm Milo and a book for a couple of hours while you take in the smells that will inevitably filter through the house. It's cheap as chips to make, probably using around $7 worth of meat and will feed around 6 people with a side of mash, risotto or couscous. You can use the shank bones for traditional osso bucco, or apply the same method to chops, necks or any cut really. A handful of fresh herbs and lemon zest added at the end brings it to life and freshens it all up.
Slow Cooked Osso Bucco
1kg osso bucco
800g diced fresh or canned tomatoes
400g tomato puree or passata
2 onions, diced
1 carrot, diced
1 stick celery, diced
big slurp of red or white wine (about 2 cups)
Handful of fresh herbs - i used parlsey, thyme, oregano and some chives
salt and pepper
Brown off the meat in batches and put in the bottom of a baking dish. Sweat the onions, carrot and celery until slightly browned, pour in over the meat. Add the tomatoes, passata, wine and herbs to the meat. Cook for 2-3 hours at 160c until meat is falling off the bone. Check the seasoning. Serve over couscous, risotto or a creamy mash.