Osso Bucco Casserole
A taste of Italy
Serves 2 - 4
1 large piece of Osso Bucco (Alternatively you can substitute for a lamb shank)
1 onion, diced
3 cloves of garlic, crushed
Other root veg (eg butternut squash, swede)
a pint of stock (beef ideally)
a tablespoon of tomato puree
a glass of red wine
4-5 bay leaves
Dip the osso bucco in a little flour and then brown in some oil, in a dutch oven, for 8 minutes or so and set aside.
Bring the heat down and saute the onions for 10 minutes until soft, adding the garlic for the last few minutes.
deglaze the pan with the wine. Cut the veg into large chunks and add to the pan.
Add the stock, herbs, the osso buco and bring to the boil.
If I'm serving more people and want to flesh out the meat, I'll add a tin of butter beans or similar.
Pop in the oven at 160 degrees for 3 hours or so, until the meat is tender and falls off the bone.
Serve with hearty mash and fight over who gets to sook out the marrow!!