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Osso bucco with mushroom and red wine sauce
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Winter Osso Bucco: A cozy classic for cold months, perfect for oven or slow cooker.
Ingredients:
  • 40.00 ml plain flour
  • 4 large No Added Hormones Beef Osso Bucco
  • 36.40 gm olive oil
  • 200g brown mushrooms, halved
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 20g dried mushrooms (optional)
  • 500ml red wine
  • 400g can diced tomatoes
  • 2 dried bay leaves
  • Cooked polenta, to serve
  • Steamed green beans, to serve
  • Peas, to serve
  • 20.00 ml orange zest
  • 20.00 ml coarsely chopped thyme sprigs
  • 20.00 ml coarsely chopped flat-leaf parsley
  • 1 garlic clove, finely chopped
Instructions:
  • Preheat your oven to 150°C. In a bowl, season the flour, add the beef, and toss until coated. Heat half of the oil in a large heavy-based casserole pan over medium-high heat. Cook the beef in 2 batches for about 5 minutes or until browned evenly. Transfer to a bowl.
  • Pour in half of the remaining oil into the pan. Add the brown mushrooms and sauté for 5 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to the bowl with the beef. Heat the rest of the oil in the pan and add the onion, carrot, and celery. Sauté for 5 minutes or until the onion softens. Stir in the garlic. Add back the beef mixture to the pan along with dried mushrooms (if using), wine, tomato, and bay leaves. Bring to a boil. Cover loosely and place in the oven for 2 hours, turning the beef occasionally, until it is tender. Season to taste.
  • Combine fragrant orange zest, fresh thyme, vibrant parsley, and pungent garlic in a small bowl to create the zesty orange gremolata.
  • Portion the polenta into the serving bowls. Top it with the savory beef mixture and sprinkle with flavorful gremolata. Accompany it with a side of beans and peas before serving.

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