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Osso Bucco in Red Wine Sauce with Cauliflower Mash

Hearty slow-cooked Osso Buco recipe

4

Serves

10 mins

Prep Time

3 hrs

Cook Time

Bunny Eats Design

Recipe author

Bunny Eats Design

Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of the meat. This recipe offers a twist on the classic recipe, pairing fall-apart tender osso buco with a rich red wine sauce, and creamy cauliflower mash. Recipe courtesy of Greenlea Butcher Shop.

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Casserole/Slow,

Dinner,

Beef,

Ingredients

For the Osso Buco

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1kg veal Osso Buco

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or you can use beef shin

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1 tbsp Dijon mustard

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½ cup white flour

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1 tsp salt

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½ tsp ground black pepper

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2 tbsp olive oil

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1 onion

diced

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2 carrots

diced

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2 celery stalks

diced

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4 garlic cloves

chopped

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1 tsp dried thyme

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2 tbsp red curry paste

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1 cup red wine

for best results, use dry red wine

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2 cups Restore beef bone broth

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400g can tomatoes

diced

For the cauliflower mash

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1 cauliflower

cut into florets

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2 tbsp butter

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2-4 tbsp milk

or cream

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1⁄4 cup parmesan cheese

Method

For the Osso Buco

For the cauliflower mash

1

Preheat oven to 160°C.

2

Pat the Osso Bucco dry with a paper towel and brush meat with dijon mustard.

3

In a bowl, combine the flour, salt and pepper. Roll/coat the Osso Bucco in the seasoned flour.

4

Place a casserole dish onto medium heat and add oil. Sear Osso Bucco (one piece at a time) on both sides for 2-3 minutes until browned. Transfer to plate and set aside.

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5

In the same pan, add onion, carrot, celery and cook on medium for 5 minutes until softened.

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6

Add garlic, thyme, curry paste and cook for 2 minutes until fragrant.

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7

Add in wine and simmer for 2 minutes, scraping the pan to incorporate the fond (brown bits).

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8

Stir in the broth and tomatoes and bring to simmer.

9

Place the browned Osso Bucco back into the dish, ensuring the meat is covered by liquid and vegtables. Place the lid on the dish and cook in the oven at 160°C for 2 1/2 hours until tender.

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