Osso Bucco is an old Italian favorite and a fabulous winter recipe by Lisa Daly, author of Healthy Eating For The Time Poor. Pop it in the slow cooker before you go to work or take the kids to school. While you are preparing it, get creative with your chopping and make a casserole, curry or soup at the same time! Serve with mashed potatoes or rice. If you choose mashed potatoes, don’t add the potatoes listed in the recipe.
image via pinterest
3 tablespoons olive oil
6–8 medium-sized pieces of osso bucco
2 medium potatoes, diced
2 carrots, diced
1 brown onion, diced
2 sticks celery, sliced
½ red capsicum (bell pepper), diced
2 tablespoons garlic, minced
4 stems fresh basil, leaves only
3 sprigs fresh thyme, leaves only
1 can (400 g/14 oz) tomatoes, whole peeled
1 can (50 g/2 oz) tomato paste
1 cup (120 g/4 oz) spelt flour
3 tablespoons chia seeds
2 tablespoons chicken stock powder
1 tablespoons squid or fish sauce
½ teaspoon curry powder
½ teaspoon turmeric powder
½ teaspoon beetroot powder
3 bay leaves
2 cups (1 pint) red wine
2 cups (1 pint) water
1. Preheat oven to 180°C (350°F/Gas 4). In a dish, place osso bucco and coat with flour. Shake off excess.
2. In a frying pan on medium heat, add olive oil. Add the osso bucco pieces, cooking lightly on both sides.
3. In a casserole dish, add the remaining ingredients except the water and wine and stir. Place osso bucco pieces into casserole dish. Cover evenly with the herb and vegetable mixture then pour the water and wine over the top. Place into the oven and cook for approximately 60 minutes or until meat is soft and falling off the bone.
4. Serve with mashed potatoes or rice.