Osso Buco
PREPARATION TIME: 15 min.
COOKING TIME : 1h 40 min.
DIFFICULTY LEVEL : Easy
INGREDIENTS (6 PEOPLE)
- 45 ml olive oil (±3 tbsp)
- 6 pieces osso buco (veal shank slice of 2.5-4 cm / 1-1.5 in. thick, each approx. 300 g / 10.5 oz)
- 3 carrots (±300 g / 10.5 oz) (peeled and diced)
- 1 large onion (peeled and diced)
- 800 g canned finely chopped tomato / tomato pulp (±28 oz)
- 1 orange (zested and juiced)
- Salt and pepper
- Optional : 3 garlic cloves (peeled and minced), 1 bay leaf, 2 sprigs of thyme, 100 ml white wine (±½ cup)
- For Serving (optional)
- Pasta of your choice
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Preheat the Tupperware Cast Iron Collection Cocotte with oil on medium-high heat for 2 min., then sear three pieces of osso buco on both sides until golden brown. Set three pieces aside and sear remaining three pieces.
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Place all osso buco pieces back in the Cocotte. Add diced carrots and onion, then all remaining ingredients (including optional ones).
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Bring to a boil, then cover, reduce heat to medium-low and cook for 1h 30 min.
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Transfer pieces of osso buco into a serving dish and check seasoning of sauce (add salt or pepper if needed)*. Pour sauce on meat and serve with pasta.
*Tip: If sauce is a bit sour, add 2 ml sugar (±½ tsp).