A hearty slow cooked meal is the ultimate comfort during winter and this one is rich, warming and flavoursome!
We have paired the stew with cauliflower mash - which is a lighter alternative to your classic mashed potato, and contains much higher vitamin C.
Our Hearty Original Beef Bone Broth was used in this stew for the boost in flavour and vitamins Riboflavin (B2) and B12. The combination of onion, carrot, celery tomatoes and silverbeet provide a wide range of nutrients including Vitamins A, C, B6, folate and K. Beef is an excellent source of Vitamin B 12, Niacin and Iron.
1 small brown onion, diced
4 cloves garlic, minced
1 carrot, peeled and diced
2 celery stalks, diced
1.4 kg shanks, bone in
Coarse Black Pepper
½ 14 oz can chopped tomatoes
1 tsp fresh thyme
2 tbsp lemon juice
½ cup water
extra virgin olive oil
1 head cauliflower, cut into florets
4 tbsp unsalted organic butter
¼ cup parmesan cheese, finely shredded
1 large handful of Silverbeet (or kale or spinach)
Parsley and rosemary to garnish (optional)
1 tbsp Beef Bone Broth Hearty Original
Preheat oven to 320ºF.
Pat meat dry using a paper towel, season with salt and pepper on both sides.
Warm a large casserole dish over a high heat and add 2 tbsp of olive oil. Add beef, cooking for 2-3 minutes per side until caramelised. Set meat aside.
Add 1 tbsp of olive oil to casserole dish before adding your onion, cooking for 3 minutes then add half your garlic. Cook for another 30 seconds until lovely and fragrant.
Add carrot and celery and cook for another 1-2 minutes before adding your tomatoes, bay leaves, thyme, lemon juice, beef bone broth and water, followed by your browned meat, making sure to cover with sauce.
Cover casserole dish with a lid and place in the oven for 75 to 90 minutes.
While Osso Bucco is in the oven, boil cauliflower in a large pot of salted water for 10 minutes. Once tender, remove and drain well. Set cauliflower aside.
In the same pot, heat butter over a medium high heat before adding in your remaining garlic. Sautee until fragrant.
Transfer cauliflower and garlic into a food processor or blender and blitz until smooth. Once ready, add back to the pot and stir in parmesan and season with salt and pepper.
Roughly chop the silverbeet, and toss into the pot with a tablespoon of oil. Cook for a few minutes until just wilted, then remove from heat.
To serve, divide cauliflower mash between 4 bowls, top with Ossu Bucco and a handful of silverbeet.