The ultimate comfort food
So, simple, so tasty, this beef Osso Buco with gnocchi is a must on those autumn and winter days.
- Serves: 4
- Prep Time: 15 mins
- Cook Time: 3 – 4 hrs
- Difficulty: easy
- Ideal for: family, crowd-pleaser, weekend lunch/dinner, batch cook for midweek meals
What is Osso Buco?
Osso buco is an Italian dish that traditionally braises veal shanks.
It originates in Milan.
And is an Italian phrase that basically means a bone with a hole in it or a cross-cut shank or shin of a young calf.
The cross-cut veal shank has a marrow hole at the centre which gives lovely lush flavours to the stew.
Traditionally, the braising liquid is some combination of wine and stock, and the veal may or may not be browned in flour first.
It’s slow-cooked for hours so the meat gets fork-tender.
Then to serve, they add gremolata (a mixture of chopped lemon peel, parsley, and garlic) as the garnish.
However, you can also get lamb, beef, venison Osso Buco.
And in this recipe, I use beef Osso Buco… and more importantly, I use grass-fed beef.
So, if you can get your hands on some grass-fed beef, it’s worth the little bit of extra cost.
You’ll be rewarded with flavour and knowing that regenerative farming is a much more sustainable, eco-friendly form of farming.
Unlike, industrialised farming practices which you often see in America or on Netflix documentaries about climate change.
Beef Osso Buco with gnocchi
Gnocchi
Gnochhi, N’YAW-kee or just say it with a quick mumble.
Gnocchi originates in Northern Italy.
They grow lots of spuds up there!
Basically, gnocchi are a form of dumpling.
Made of light, fluffy mashed potato, egg and flour.
It’s not a complex recipe and I’ve made it myself.
But, I like quick and easy .
So, in this recipe I used shop bought gnocchi.
And it was perfectly good.
And if you can buy the fresh gnocchi in the supermarket, even better.
Just remember, gnocchi doesn’t take long to cook, once it floats, it’s done.
Beef Osso Buco with gnocchi
Ingredients
- 500 kg beef Osso Buco (grass-fed of possible)
- 5 garlic cloves
- 2 sprigs of thyme
- 2 bay leaves
- 1 ltr beef stock
- salt and pepper for seasoning
- 300 g gnocchi (store bought)
Instructions
- In a large casserole dish, over high heat, add a splash of oil and fry the beef Osso Buco pieces (season first) until nice and browned (don't over-crowd them in the pan so maybe do in batches).Please them on a plate and set aside.
- Turn the heat down and add the garlic, thyme and bay leaves then pour in the stock. Bring to a simmer, pop the lid on and into the oven on 160C for approx. 3.5 hrs or until the meat is tender.Remove the bones and using two forks, break up the tender meat.
- Cook you gnocchi to the packet instructions and then add to the Osso Buco.Mix and then serve.
Venison Osso Buco
Ingredients
- 4 pieces of venison osso buco aka cross-cut shank (wild deer or ethically farmed deer)
- flour, seasoned with salt and pepper – to dust the meat with
- olive oil
- 2 onions, diced
- 1 large carrot, diced
- 2 celery sticks, diced
- 1 garlic cloved, sliced
- 1 sprig of thyme
- 1 bay leaf
- 2 tbsp tomato paste
- 500 ml white wine
- 1 litre chicken stock (hot)
- salt and pepper for seasoning
Instructions
- On a large plate, dust the venison pieces with seasoned flour.
- In a large casserole dish, over high heat, add a splash of oil and fry the venison pieces until nice and browned (don't over-crowd them in the pan so maybe do in batches).Please them on a plate and set aside.
- Turn the heat down and add a little more oil then the onion, celery, carrot and garlic. Season and cook until soft – approx. 5 mins.Add the thyme, bay leaf and tomato purée and stir for a further 2 minutes
- Return the venison to the casserole dish and pour in the wine. Reduce by a third then add the hot stock.Simmer for 2 hours, or until the meat is tender
- Serve with saffron risotto or creamy mash.
Notes
