Easy Osso Bucco Recipe – A Paleo Diet Warming Favourite
By Sandra Ramacher
Osso Bucco is a cut of meat that is kind on your tummy with its rich bone marrow and great taste. The rich aromatic herbs offset the tomato based stew beautifully, the perfect companion to a good dry red and a crackling fire.
Do not be deterred by the 12 hour cooking time, the melt in your mouth texture of the meat is matched only by the buttery heart of the marrow. And once you’ve got all the ingredients in the slow cooker feel free to go about your daily business, it’ll bubble away nicely, minding its own business.
Preparation Time: 45 minutes
Cooking Time: 12 hours
- 1.5 kg (3 lb) veal shanks 1 tsp salt
- 1 tsp pepper
- 1 tbsp butter
- 60 ml (1⁄4 cup) olive oil
- 120 g (1 cup) onions – minced
- 150 g (1 cup) carrots – minced
- 120 g (1 cup) celery – minced
- 3 cloves garlic – minced
- 1 tbsp fresh basil – chopped
- 1 tbsp fresh rosemary – chopped
- 1 tsp dried oregano
- 400 g (2 cups) tomatoes – peeled, chopped
- 250ml (1 cup) beef stock
- 250 ml (1 cup) dry white wine
- Melt butter in a large stainless steel pot.
- Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar.
- Bring to a boil and skim off the scum and impurities as they rise to the top.
- Tie herbs together and add to the pot.
- Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours.
Great served atop lima bean mash, zucchini pasta or cauliflower rice all from The Healing Foods Cookbook
An excellent choice if you’re on a Paleo Diet and of course, this is completely free of gluten, dairy and sugar.
For more from Sandra Ramacher visit The Healing Foods Cookbook here…