Here are the ingredients we used:
2lbs ossobuco
1 white onion, diced
5 carrots, sliced
1 celery, sliced
2 garlic cloves, diced
2 bay leaves
1 sprig fresh rosemary
Handful fresh thyme
1 tbsp tomato paste
2 cups beef broth
3 cups dry white wine

Instructions:
1. Preheat the oven to 350F.
2. Pat your ossobuco dry and season each side with salt and pepper.
3. Heat 2tbsp olive oil in a dutch oven/pot on high. Sear your ossobuco for around 3-4mins each side until crisp.
4. Remove meat from heat and turn to low. Add onions, carrots and celery and cook for 5 mins until soft. Add garlic until fragranced.
5. Pour in white wine and scrape the dark bits off bottom of the pot. Add bay leaves, tomato paste and any herbs at this point.
6. Add your beef stock and bring to a simmer, making sure tomato paste is fully incorporated to the liquid.
7. Return the ossobuco to the pot, cover with a lid and transfer int the oven for 2-2.5hours, until the meat is tender and falls off the bone.
8. Reduce the sauce and serve. Enjoy!

Recipe Notes:
If using ossobuco, the marrow melts into the dish, adding all the extra nutrients, collagen and goodness.

Swap out for any other low and slow cut like shoulder, round roasts or stew meat.

All ingredients for this dish are seasonal and many can be found at the farmer’s market on Wednesdays! It’s a win all round for a nutrient dense, local, sustainable dinner to feed the family.

Stop by our booth to grab your favorite stew meat and let us know if you try the recipe!