Osso Buco (so so delicious!)

Recipes I’m loving since I’m no longer vegan day 3 of 20: Osso Buco One thing my body has been loving since I started including meat in my diet again is slow cooked meat dishes, and this Osso buco is simply the best thing I’ve ever made. The depth of flavour is insaneee, the sauce turns into a rich flavourful gravy and the tough Osso buco meat turns so tender after a few hours on the stove! I suggest making this while we still have a few colder days left in the year, you might not feel like this in summer with all the hot weather warnings!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Coat the Osso buco in the flour, heat the oil in a large pot and brown the Osso buco on either side then leave to the side.

Step 2

Add the butter to the pot then add the pancetta and sauté until browned and crispy, about 5 minutes

Step 3

Add the onion, celery and carrot and sauté for another 5 minutes then add the garlic, chilli, tomato paste and thyme with a big pinch of salt and sauté for a further 5 minutes until onion etc is softened and beginning to brown

Step 4

Add parsley, bay leaf, red wine and chicken stock, bring to a simmer then add the Osso buco back to the pot, cover with a lid and simmer on low heat for 3 hours or until the meat is super tender and falling apart. Stir every 30 minutes to prevent sticking at the bottom of the pot. Add extra seasoning if needed

Step 5

Serve with mashed potato and fresh parsley and enjoy!