Our Osso Buco Recipe

As we approach Winter and the nights get cooler, we direct our journey towards comfort foods. Our first is one of our favourites, Osso Buco, served with nothing better than Toad’s Kitchen Cupboard’s Camembert Toasts. We have sourced two local ingredients for this feast. The Osso Buco meat was purchased from Kurrajong Butchery which is located in Kurrajong Village, just five minutes down the road. The other was the Classic Grind, a herb salt blend purchased online from Toad’s Kitchen Cupboard (TKC). You can also catch TKC at the Richmond Markets most Saturdays.

Osso Buco

Ingredients
1 kilo Osso Buco Beef
1 cup plain flour
1 tspn salt
1 tspn freshly ground pepper
1 tblspn butter
1 tblspn olive oil
2 small brown onions diced
200g smoked speck diced
1 leek sliced
4 garlic cloves diced finely
2 tblspns tomato paste
3 carrots diced
200ml red wine
1 litre beef stock
2 bay leaves
1 can (400g) diced tomatoes
2 cans cannellini beans drained & rinsed
200g green beans topped & tailed cut into 2cm pieces
1/4 bunch parsley

Method
Preheat the oven to 150 degrees celcius. Combine the flour, salt and pepper to make a seasoned flour. Coat all pieces of the Osso Buco meat in the seasoned flour. Preheat a large heavy based pot on high heat. Add the butter and olive oil. Brown the Osso Buco meat, remove and set aside.

Turn the heat to low and using the same pot, add the onions. When the onions are golden, add the smoked speck. Continue to fry off. Next, add the leek and garlic cloves and cook for 5 minutes.  Add the tomato paste and carrots and cook for another 5 minutes on medium heat, stirring regularly. Now add the red wine, beef stock and bay leaves. Return the meat to the pot on a low heat. Add a can of diced tomatoes, cover the pot and bring to a simmer.

Place the pot into the oven at 150 degrees celcius. After 1 hour, add the cannellini beans and return the pot the oven for another 30 minutes. Then add the green beans and parsley and return the pot to the oven for the final 30 minutes.

Serve with Toad's Kitchen Cupboard's recipe for Camembert Toasts. For the ultimate indulgence, smear the bone marrow from the Osso Buco over the cheesy toast and you'll be in food heaven!