Slow Cooked Osso Bucco
2 h 15m
My easy slow cooked osso bucco involves a lovely thick tomato sauce, tender meat and melt in your mouth vegetables.
2 litres Beef Stock
1 kg lamb shanks, cut in half (ask your butcher to do this)
3 ½ tablespoons olive oil
4 garlic cloves, crushed
1 onion, finely sliced
6 rosemary sprigs, leaves picked and roughly chopped
1 carrot, roughly diced
2 celery stalks, roughly diced
2 tablespoons tomato paste
300 g canned whole peeled tomatoes
250 g cauliflower, chopped into small florets
300 g or Kale, roughly shredded
freshly ground black pepper
Preheat the oven to 160°C.
Place the beef stock in a large saucepan and bring to the boil over medium–high heat. Continue to cook until the stock has reduced by half and is now 1 litre (this should take 15–20 minutes). Using this reduced stock will make the final dish richer and more delicious.
Place a frying pan over medium–high heat and add 1 tablespoon of the coconut oil. Add the lamb shanks and cook for 2 ½ minutes on each side, or until they are nicely browned. Removed from heat and set aside.
Melt the remaining olive oil in a flameproof casserole dish over medium heat. Add the garlic and cook for 2 minutes, or until soft. Add the onion, rosemary, and a small pinch of salt, stir well and cook for a few minutes, or until the onion is soft. Add the carrot and celery, stir well and cook for a further 2 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes and stir well. Remove from the heat.
Place the lamb and the cauliflower in the casserole dish and pour on the stock. Cover first with a sheet of baking paper, then with a tight-fitting lid. Cook in the oven for 2 hours, or until the meat is just starting to come away from the bone. Add the cavolo nero (or kale) and return to the oven to cook for another 5 minutes, or until the cavolo nero is just wilted.
Season with salt and pepper to taste and serve with some fermented veg.