A while ago, Mother K’s friend Miss L asked me to make a dish for her to take for dinner with friends that didn’t require an oven. I came up with this delicious osso bucco dish based on a Movida recipe that fit the bill perfectly. It’s not a difficult recipe, but requires a bit of forethought as you need to leave it simmering on the stove for a few hours until the meat falls off the bone. The gravy it makes is deliciously sweet thanks to the sherry, so make sure you use a good one.
3kg osso bucco
2 brown onions, finely diced
4 carrots, finely diced
3 cloves of garlic, sliced
4 bay leaves
1 can diced tomatoes
750ml dry sherry
500ml chicken stock
salt and pepper
- Heat a large cassarole dish over medium heat. Add a few tbsp of olive oil and brown osso bucco on either side in batches. Remove meat from pan and set aside.
- Add a little more oil if need be and reduce the heat to low. Add the onion, carrot, garlic and bay leaves and cook, stirring, for 10-15 minutes until the vegetables are very tender. Keep an eye on the garlic to make sure it doesn’t burn.
- Add the diced tomatoes and cook for another 5 minutes.
- Add the sherry and chicken stock and stir to combine. Return the osso bucco to the pan with the cloves and season with salt and pepper. Bring to a gentle simmer and cook for 2-3 hours until the meat is falling off the bone. Cooking time will depend on how old the meat is.
- Check seasoning before serving with mashed potato.