Osso buco in red wine sauce with cauliflower mash
Hearty slow-cooked oisso buco recipe
4 - 6
Serves
10 mins
Prep Time
3 hrs
Cook Time
Recipe author
Bunny Eats Design
Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of the meat. This recipe offers a twist on the classic recipe, pairing fall-apart tender Osso Buco with a rich red wine sauce, and creamy cauliflower mash.
Recipe courtesy of Greenlea Butcher Shop.
Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of the meat. This recipe offers a twist on the classic recipe, pairing fall-apart tender osso buco with a rich red wine sauce, and creamy cauliflower mash. Recipe courtesy of Greenlea Butcher Shop.
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Ingredients
For the Osso Buco
1kg veal Osso Buco
i
or you can use beef shin
1 Tbsp Dijon mustard
½ cup white flour
1 tsp salt
½ tsp ground black pepper
2 Tbsp olive oil
1 onion
diced
2 carrots
diced
2 celery stalks
diced
4 garlic cloves
chopped
1 tsp dried thyme
2 Tbsp red curry paste
1 cup red wine
for best results, use dry red wine
2 cups beef bone broth
i
400g can tomatoes
diced
For the cauliflower mash
1 cauliflower
cut into florets
2 Tbsp butter
2-4 Tbsp milk
or cream
1⁄4 cup Parmesan cheese
Method
For the Osso Buco
For the cauliflower mash
1
Preheat oven to 160°C.
2
Pat the Osso Bucco dry with a paper towel and brush meat with Dijon mustard.
3
In a bowl, combine the flour, salt and pepper. Roll/coat the Osso Bucco in the seasoned flour.
4
Place a casserole dish onto medium heat and add oil. Sear Osso Bucco (one piece at a time) on both sides for 2-3 minutes until browned. Transfer to plate and set aside.
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5
In the same pan, add onion, carrot, celery and cook on medium for 5 minutes until softened.
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6
Add garlic, thyme, curry paste and cook for 2 minutes until fragrant.
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7
Add in wine and simmer for 2 minutes, scraping the pan to incorporate the fond (brown bits).
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8
Stir in the broth and tomatoes and bring to simmer.
9
Place the browned Osso Bucco back into the dish, ensuring the meat is covered by liquid and vegtables. Place the lid on the dish and cook in the oven at 160°C for 2 1/2 hours until tender.
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Nutrition Information per Serving (574g)
This nutrition analysis is based on 6 serves.
Energy
1999kJ (477 kcal)
Protein
39.8g
Total Fat
23.1g
Saturated Fat
8.9g
Carbs
16.7g
Dietary Fibre
5.8g
Sodium
785mg
Iron
5.1mg
Zinc
7.0mg
Vitamin B12
1.5µg
