Slow-cooked stews are the perfect weekend treat for crisp autumn days.
Osso bucco is a cut from the beef shank, sliced into thick “discs.” These cuts include the bone and marrow, which add incredible flavor to the dish.
Mashed potatoes and a fresh salad make excellent side dishes for this hearty meal.
Ingredients:
- Highland Cattlen Osso bucco “discs”
- Wheat flour
- Butter
- Onion
- Garlic
- Carrot
- Celery
- Parsnip
- Crushed tomatoes
- Black pepper
- Rosemary
- Thyme
- Beef bouillon cube
- Salt
- White pepper
- Butter
- Water
Instructions:
- Coat the Osso bucco slices in wheat flour mixed with salt and white pepper.
- Brown the slices in butter and transfer them to a casserole dish.
- Add onion, garlic, carrot, celery, parsnip, crushed tomatoes, the bouillon cube, and spices to the dish.
- Add enough water to cover the meat.
- Cover with a lid and let it slow-cook in the oven at 150–175°C (300–350°F) for about 3 hours.
You can order high-quality beef for this delicious autumn stew from our Farm Shop. We also offer other cuts perfect for slow-cooked dishes!
