Slow-cooked Beef Ossobuco Stew By Chef Raphael – H&S Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
Ossobuco is an Italian favourite that literally translates to ‘bone with a hole’. This traditional meal is prepared using veal shanks but can also be made using beef shanks. Try out our Chef Raphael’s hearty beef ossobuco recipe that is amazingly delicious and we promise you that you will want more!!
Chef Raphael – Bringing The Culinary Experience To Your Home
SLOW-COOKED BEEF OSSOBUCO STEW
SLOW-COOKED BEEF OSSOBUCO STEW
Serves 6
Prep Time: 10 minutes
Cooking time: 2 hours
INGREDIENTS
6 large ossobuco pieces
Cooking oil
2 large onion
350g celery, diced
100gm mushroom (optional)
400g cubed carrots
6 garlic cloves
3 large tomatoes (chopped small)
4-5 thyme sprigs
Salt and pepper
All-purpose flour
water
METHOD
STEP 1
Season your meat generously with salt and pepper on both sides. Dip the pieces in flour and shake off excess flour and set aside.
STEP 2
With the heat on high, add little oil to a large pot, and when the oil starts to smoke, gently place the meat pieces without overlapping them and allow to brown. If all the pieces can’t fit on the pot, add them in batches.
STEP 3
When the first side is browned, turn the pieces and cook the second side. Remove from the pot and place onto a plate, then repeat the procedure with the second batch making sure the pot is hot.
STEP 4
When done with the meat, reduce the heat then add the onion, carrots, celery, garlic and about 3 tbsp of oil. Cook the vegetables until they start to brown evenly, making sure to stir to avoid burning on one side.
STEP 5
Add the mushrooms(optional) and tomatoes and cook until the tomatoes are cooked and soft. Keep cooking while stirring and if the vegetables start to stick, add little water to avoid it.
STEP 6
Return the meat to the pot and add water to the pot, enough to cover the meat. The water will deglaze the pot and dissolve all the browning stuck on the pot. Season the stew with salt and pepper then add the thyme sprigs.
STEP 7
Stir and bring to a boil then reduce the heat and allow to simmer while covered for about 1½ hours or until the meat is tender and falls off the bone. Make sure to taste and adjust the seasoning.
STEP 8
Add more water to increase the amount of gravy while cooking, stirring occasionally. Serve with mashed potatoes or rice with a side of vegetables.
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