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slow roasted osso buco<br />
serves six<br />
Ingredients:<br />
2tbsp olive oil<br />
1kg osso buco<br />
2 onions chopped<br />
4 cloves garlic finely chopped<br />
1tsp tomato puree<br />
1tbsp cornflour<br />
2 bay leaves<br />
3 cloves<br />
1 sprig rosemary<br />
200ml red wine<br />
200ml cider<br />
400ml beef stock<br />
chopped parsley to garnish<br />
Method:<br />
1. heat half the oil in a large<br />
saucepan and brown the osso<br />
buco all over then remove from<br />
the pan<br />
2. add the rest of the oil and<br />
add the onions and garlic and<br />
fry for a couple of minutes until<br />
softened. Add the tomato puree<br />
and flour and return the meat to<br />
the pan.<br />
3. place the herbs and spices<br />
into the pan and slowly add the<br />
wine, cider and stock, stirring to<br />
combine<br />
4. cover with a tight fitting lid<br />
and leave to simmer over a<br />
gentle heat for 3 hours until<br />
the meat is falling off the bone,<br />
then sprinkle with the chopped<br />
parsley<br />
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