Italian Osso Buco
Osso Buco, which means "bone with a hole" in Italian, is one of the most flavourful braised dishes, because the marrow adds extra richness to the sauce. It's also one of the best make-ahead dish, as it tastes even better the next day.
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1 tbsp garlic, crushed
2 tbsp parsley
1 cup beef or chicken stock (homemade or store-bought)
1 kg beef or veal osso buco (4 pieces)
1/2 cup plain flour
1 tsp oil
1 can diced tomatoes
3 bay leaves
1 cup dry white wine
Salt & pepper
Season the osso buco pieces with salt and pepper, and then coat it in flour to cover all sides. Heat oil on high heat, brown it well and set aside.
Saute the onion, carrot, celery and garlic on medium heat. Add the wine, stock, tomatoes and bay leaves to the pot and bring to a simmer.
Return the osso buco to the pot, and slow cook on low heat for 3 hours, or for 1h in the pressure cooker - until the meat is fork-tender.
Transfer the osso buco to a serving platter and serve with a sprinkle of parsley on top, and a side of pasta or mashed potatoes.
Instead of just parsley, you can also make a gremolata as a garnish on top. To make it, simply mix together the parsley, with lemon zest, crushed garlic, and salt.
Calories 389, Fat 9.3 grams, Cholesterol 170 milligrams, Sodium 2247 milligrams, Protein 46.3 grams, Carbs 16.1 grams