Osso Buco Red Wine Stew
Osso Buco Red Wine Stew is a luxurious Italian dish that brings together tender veal shanks, aromatic vegetables, and a rich red wine sauce. This hearty stew is perfect for slow cooking, allowing the flavours to meld beautifully and the meat to become melt-in-your-mouth tender. Ideal for a special occasion or a cosy family dinner, this classic dish is both comforting and indulgent.
Ingredients
- 1.2 kg Osso buco about 4 pieces
- 1 brown onion finely diced or processed in food processor
- 1 large celery stalk finely diced or processed in food processor
- 1 large carrot finely diced or processed in food processor
- 4 garlic cloves minced
- 200 g bacon finely diced
- 2 tablespoon tomato paste
- 1 teaspoon thyme dried or tie up a fresh small bunch in food safe string
- ⅓ cup fresh parsley leaves finely chopped
- 1 cup red wine
- 600 ml chicken stock or beef or vegetable stock
- 3 bay leaf
- 1 tablespoon olive oil
- 2 tablespoon plain flour
- 400 g potatoes cut into bite size pieces
- 10 dutch carrots greens removed
- Salt and pepper
Instructions
- Coat the Osso buco in the flour with plenty of salt and pepper.
- Bring a large cast iron pot to high heat with the olive oil and brown the Osso buco on each side then set aside. (to speed things up I use an extra pan to brown some of the Osso buco as it doesn't all fit in the pot at once to brown)
- Bring the heat of the pot down to medium and add the bacon with a pinch of salt. Fry the bacon for 5 - 7 minutes until crispy and the fat has rendered. We can now cook off the auromatics in the rendered fat.
- Add the onion, carrot and celery with another big pinch of salt and bring the heat up a little. Sauté these for 5 minutes until they soften and change in colour. Add the garlic and tomato paste and sauté for a further 2 minutes.
- Add the wine and use a wooden spatula or spoon to deglaze and scrape any browned bits stuck at the bottom of the pot to mix into the sauce. Then add the parsley, bay leaf and thyme along with the stock and mix well.
- Add in the Osso buco, add extra stock or water if needed so that the Osso buco is submerged about an inch of liquid. Place the lid on and turn the heat down as low as possible on your smallest stove hob. Let this simmer away for 3 - 4 hours or until the meat is easily falling apart.
- Add the potatoes an dutch carrots, place the lid back on and cook until these are soft. Give it one final good mix then serve with extra fresh parsley and enjoy!
Nutrition
Calories: 538kcalCarbohydrates: 23gProtein: 48gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.05gCholesterol: 175mgSodium: 597mgPotassium: 1294mgFiber: 3gSugar: 4gVitamin A: 2127IUVitamin C: 22mgCalcium: 78mgIron: 3mg
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