Image: Brittany via Eating Bird Food

Ingredients:


  • 4 beef ossa bucco
  • pink Himalayan salt, to taste
  • freshly ground black pepper, to taste, plus ½ teaspoon extra
  • 3 tablespoons butter or ghee
  • 2 medium brown onions, roughly chopped
  • 4 cloves garlic, finely chopped
  • 2 large carrots, roughly chopped
  • 4 sticks celery, roughly chopped
  • 2 tablespoons tomato paste
  • 2 cups Bone Broth
  • ½ cup good white wine
  • 2 x 400 g (14 oz) tins whole tomatoes
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 quantity of Sweet  Potato Mash
  • 1 handful of fiat-leaf (Italian) parsley,  to garnish

Directions

  1. Season the osso bucco with salt and pepper.
  2. Melt 1tablespoon of the butter in a large pan over a high heat and brown the osso bucco on both sides.
  3. Set to one side.
  4. In a large heavy-based pot over a medium heat, melt the remaining butter, then add the onion, garlic, carrot and celery and saute until the onion is soft.
  5. Add the tomato paste, Bone Broth, white wine, tinned tomatoes, bay leaves, thyme and extra black pepper.
  6. Bring to the boil, then reduce to a very low heat.
  7. Add the osso bucco, making sure it is submerged in the liquid and cook, covered, for 2-3 hours or until the meat is falling off the bone.
  8. Serve on a bed of Sweet Potato Mash and garnish with parsley leaves.

TIP

Slow cooking is a great way to use cheaper, tougher cuts of meat. This recipe is equally as tasty if you want to replace the white wine with additional bone broth.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.