14 Jun WINTER WARMING OSSO BUCCO 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
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
- 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.
- 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.
- Serve hot, sprinkled with gremolata.
- 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!