This was so easy to make and pretty tasty. I purchased two beautiful pieces of Osso Bucco from my local farmers market on Sunday. I raced home, cracked a beer (one for myself and one for the dish) and let that baby cook for 4-5 hours.
A hearty tasty dish, without a lot of work. Plus the added bonus of having a few beers on a Sunday.
Osso Bucco – 2
Carrots – 4 chopped into cubes
Cheery tomatoes – 15 cut in half
Garlic – 3 Cloves
1 Bottle of Beer (I used a Fat Yak Pale Ale)
Beef Stock – 1 cup
Salt and Pepper to taste.
Spring Onions – to garnish to however much you like.
Pre heat your oven to 130 degrees.
Season your Osso Bucco with salt and pepper and brown each side, then lay to rest. In the same pot add your cubed carrots, tomatoes and garlic, giving them a stir.
Deglaze your pain with your beer and then add your Osso Bucco back into the dish.
Leave to reduce down for 1-2 hours.
Turn your Osso Bucco and then add your beef stock.
Leave for another 1-2 hours. Remove the bone and serve over pasta.
Add some springs onions to garnish for some fresh crunch.