Osso Bucco sounds all posh & fancy schmancy but it just means ‘bone hole’ because of the hole you can see in the middle where the bone has been cut and it is actually a pretty cheap cut of meat. It comes from the shin or shank of veal or beef. This is my first experience with it so I have no idea how else you would cook it but I’m thinking slow cooking might be the only option if you don’t want it to taste like old shoes. If you don’t have a slow cooker, they are brilliant & cheap as chips. It will change your life so just go & get one. Seriously, it means you can just leave your dinner cooking all day at home without worrying about burning the place down….. Actually that could probably still happen but it is UNLIKELY people, unlikely.
This dish is perfect for those nights that are cooling down, it is warming & wholesome without being stodgy. It is low in carbohydrates, a great source of protein & full of even more amazing digestive health benefits if you make it with delicious bone broth.
4 pieces of Osso Bucco
Punch salt & pepper
1 tbs garlic powder
1 tbs ground ginger
3 cups stock (I used Bone Broth)
1 cup white wine
1 tin chopped tomatoes
Coconut oil for cooking
1/2 cup fresh mint
1 bunch (about a cup of chopped) parsley
6-10 anchovies (optional- you can just use a pinch of salt instead)
1 tbs olive oil
1/4 cup lemon juice
For the gremolata- add all ingredients to a little food processor bowl if you have one or a mortar & pestle and blend to a paste consistency. You can add a dash of water if it is too dry.
For the osso bucco- In a bowl add the garlic, ginger, salt & pepper & roll each Osso Bucco in this mix to coat like flour. Heat the coconut oil in your pan (or crockpot if you are using that to cook in) and brown the Osso Bucco on both sides then remove from pan. Add any remaining garlic & ginger from the ‘flouring’ to the pan and the white wine and increase the heat until the wine has reduced by half. Add the tomatoes & stock & bring to the boil. You can now add all this with your Osso Bucco to your slow cooker (or just add your Osso Bucco back into your crockpot), pop it on low & forget about it for at least 5 hrs (prob about 3 hrs in the oven in a crockpot), I left mine for about 8hrs while I was working. Once you are ready to eat you can remove the meat and set aside, pop all the sauces back in the pan & simmer to reduce & thicken the sauce if you like or just use it as it is.
Pile a nice bed of cauliflower mash on your plate, top with the Osso Bucco & some sauce & a nice dollop of gremolata.