Slow Cooked Osso Buco
Osso Buco is one of the great cuts of meat and an Italian classic! So delicious, hearty and meltingly tender, perfect for this time of year.
My slow cooked Osso Buco in sugo di pomodoro with fettuccine and topped with pecorino cheese is a meal in one and tastes even better the next day. Reserving some of this luxurious meat to serve with a crispy green salad makes your investment go much further providing an extra meal for another day.
Serves: 4-8 people
Preparation: 2 hours
INGREDIENTS
1/4 cup olive oil
3-4 pieces of osso buco
800g crushed tomatoes (I love the Mutti brand)
1 bay leaf
Sea salt and cracked pepper, to taste
METHOD
Grab a large round plate and place the Osso Buco on it. Generously salt the osso buco on both sides and put aside.
Pre-heat a large round saucepan on the stove and add the olive oil. When the oil is hot, add the seasoned Osso Buco to the pan and gently brown each piece on both sides (it does not have to cook through - just browned). It will depend on how wide your pot is as to how many Osso Buco you will fry at a time. A good amount of space between each piece of meat is desired so they fry and not stew.
Once this process is done, place all the Osso Buco back into the pot and add the crushed tomatoes, bay leaf, a pinch of salt and a generous sprinkle of freshly ground black pepper.
Gently simmer the Osso Buco, with the lid on, for 1.5 to 2 hours or until the meat falls off the bone and is meltingly tender. Taste for salt and pepper and adjust accordingly.
When the Osso Buco is cooked and cooled, gently remove the Osso Buco and reserve the sauce. Take the Osso Buco pieces off the bone and put aside.
Serving suggestions:
Option 1: Osso Buco with fettuccine pasta (serves 6-8 people)
Break the Osso Buco meat into bite size pieces and add it back into the sauce and reheat.
Meanwhile, boil approximately 500g fettuccine pasta.
Add the Osso Buco sauce (reserve a little bit for the topping) to the cooked fettuccine and serve sprinkled with extra sauce and grated pecorino or parmigiano reggiano cheese.
Option 2: Osso Buco with a fresh garden salad and crusty bread (serves 4 people)
Serve the warm reserved meat topped with the Osso Buco sauce alongside a crisp green garden salad and fresh crusty bread (to mop up the beautiful sauce!).
