WINTER WARMING OSSO BUCCO STEW

14 Jun WINTER WARMING OSSO BUCCO STEW

Ingredients Stew 

4 large portions of Osso Bucco 

2 litres water 

2 onions, thinly sliced 

4 cloves garlic, finely chopped 

800g tomato passata or fresh tomatoes if you prefer  

4 large carrots, cut into thick slices 

2 medium eggplants, cut into 2cm cubes or 2 zucchinis, cubed 

200g green beans, trimmed and halved 

2 generous tbsp fat of your choice  

1-2 tsp dried mixed herbs 

1 tsp honey 

2 tsp apple cider vinegar 

3 tsp sea salt (or to taste) 

Freshly cracked pepper

Ingredients Gremolata 

1 small bunch flat leaf parsley, stalks trimmed, washed and dried 

1-2 cloves garlic 

zest of two lemons washed and dried 

Osso Bucco Stew 

1. Place meat into a 6 litre, heavy based pot & cover with water and add onions and garlic. Bring to the boil then reduce heat to a simmer. Cook covered over med-low heat for 2-3 hours, or until meat is soft. 

1. Add tomatoes, carrot, eggplant, beans, fat, herbs, honey, vinegar, salt and pepper. Continue to simmer on medium heat with lid partially off for a further 30 minutes, or until vegetables are soft, meat is falling off the bone, and liquid is beginning to reduce. 

1. Serve hot, sprinkled with gremolata. 

Gremolata 

1. Finely chop parsley; grate the garlic and zest the lemons with a micro plane; chop them all together with sharp knife so they’re very fine and mixed well 

Serve Stew with Gremolata sprinkled on top! Yum!