Osso Bucco Slow Cooked in Red Wine and Herbs

After a weekend drive through the magnificent Mt Warning NSW countryside, I was pondering what to cook for dinner. There was still just a touch of chill in the crisp evening air. I reached for my worn copy of Belinda Jeffery’s “The Country Cookbook” that showcases life, simplicity and the beautiful produce of the lush Northern NSW area we had just visited.  This is my version of Belinda Jeffery’s divine Osso Bucco recipe.  The irresistible aromas wafting from your kitchen will guarantee no-one dillydallying to your dinner table.

Preparation     15 minutes

Cooking           3 hours  including  2 ½ hours in the oven.  Allow 15 minutes to rest and serve.

Serves     4     (with left-overs hopefully)

Ingredients

8 pieces of Osso Bucco -  good- sized, cut  approx. 1 inch thick

¼ cup Olive Oil approx.

3 large brown onions – diced

3 garlic cloves – chopped

4 carrots – sliced

2 Tablespoons Sun-dried Tomato Pesto

1/3 cup plain flour – for dusting the meat

400 gram tin diced Tomatoes

1 ½ cups – 2 cups Shiraz Red Wine

¼ cup water

2 Teaspoons Sea Salt flakes

Freshly ground black pepper

1 tablespoon thyme leaves

1 tablespoon finely chopped rosemary leaves

4 Bay Leaves – fresh if possible.  Crushed a little bit in your palm to release aroma

Chopped Parsley and lemon zest to garnish

Method

I use a wide deep round enamel cast iron pan with a close fitting lid

Preheat oven to 165 °C

Add flour to a plastic bag and shake to dust the meat. Shake off excess. Set aside.

Warm a little of the olive oil in the pan.

Place the meat in pan, browning well on both sides. Remove the meat from pan, cover and keep warm.

Add the onion, garlic and carrot to the pan stirring gently until softened slightly. Add a little more oil if needed.

Stir in the tomato pesto and cook down. Stir well so does not catch on base.

Pour in the red wine, water, diced tomatoes, salt, pepper thyme, rosemary and bay leaves. Stir well.

Increase heat and bring to a boil. Then reduce to a simmer.

Return the meat to the pan and ensure it is covered with the sauce.

Place a piece of Baking Paper over the meat and push to cover. (ie a cartouche)

Cover with lid.

Place in oven and check approx. every hours.  Needs 2 – 2 ½ hours in total cooking in oven.

Add a little water if liquid reducing too quickly in the pan.

Remove from oven when cooked. Leave lid on and allow to rest for 10 minutes.

Check if excess oil on top of meat and use paper towels to blot up if needed.

Taste and season with additional salt or pepper if you feel it needs a little more.

Remove the bay leaves and discard.

Turn the meat over in the sauce and sprinkle with the parsley and lemon zest.

Serve with fresh steamed green vegetables or a green salad and your choice of mashed potatoes, risoni pasta or even chunks of fresh bread.

Enjoy!  Colleen