Sometimes I like to take it SLOOOOOOW
So, Australia is now in the throes of autumn (not that it feels like it in Adelaide; daily temps are still in the mid to high 20’s) and I love this time of year because it means I can start cooking some comfort food! To me, comfort food is all about food that has been cooked slowly, over a few hours and makes you feel warm and fuzzy inside. I’m talking about hearty soups, casseroles, roasts, bakes, just to name a few of the things I love to cook. I’ve been itching for WEEKS to be able to make something that was season appropriate. As soon as the Bureau of Meteorology forecasted cooler weather (I’d been cyber stalking the site for a few weeks) I immediately thought of osso bucco. There’s something about meat cooked on the bone for an extended period of time that gets me a little like this. Anyway, I was so excited about making the osso bucco that I just had to share this recipe with everyone. You could easily serve four people, or two people and have some amazing leftovers the next day.
Taking it Slow Osso Bucco
6-8 veal osso bucco (about 2kg)
½ cup (75g) plain flour
2 tbs olive oil
1 mini bottle of white wine (I used a 187ml bottle of Chardonnay)
1 small carrot, chopped
1 small onion, chopped
1 celery stalk, chopped
2 cloves of garlic, crushed
2 tsp dried oregano
2 x 400g tin chopped tomatoes
1½ cups beef stock
Dust the veal with flour. Heat oil in a flame-proof casserole dish or large saucepan/stock pot on medium-high. Cook the veal in batches for 2-3 minutes on each side until browned. Remove from pan and set aside.
In the same pan, cook the wine, carrot, onion, celery, garlic and oregano. Bring to the boil to cook off the wine.
Reduce heat to medium and add the veal, tomatoes and stock. Bring to the boil again. Turn the heat down, cover and simmer for 1½-2 hours, until the veal is tender.
Note: I have amended the original recipe, so if you would to see the original recipe, click here. I served the veal osso bucco with some potato mash and broccolini; however, you could replace the mash with steamed rice or pasta.