Osso Bucco Soup
Posted by Unknown on Wednesday, March 31, 2010I had some Osso Bucco in my freezer. The last remaining cuts of beef from my house mates cattle which were slaughtered a few months ago. The Osso Bucco was left because I was not sure of the best way to cook it. Well the weather has started cooling off in Melbourne and I started getting the urge for some hearty home made soup. So I concocted this simple recipe from a few other recipes I found on the net and it turned out really well!
Ingredients:
- Olive oil
- Osso Bucco (I used 2 x large pieces with about 2l of liquid)
- 1 x small onion (finely diced)
- 1 x leek (finely sliced)
- 2 x cloves garlic (finely chopped)
- 2 x carrots (diced chunky style)
- 2 x sticks celery (sliced)
- 1.5L Beef stock (I used 1L of beef stock and 2 cups of home made vege stock I had in the feezer)
- 1 x 400g can of diced tomatoes
- 3 x dried bay leaves
- Salt and ground black pepper
Splash some olive oil into a large pot and fry the Osso Bucco pieces, one a time for a couple of minutes on each side until they are sealed. Place them aside.
Splash some more olive oil into the pot and throw in the onion and leek. Saute for a couple of minutes then throw in the garlic and saute until the onion and leek are softened.
Add the carrot and celery. Saute for another couple of minutes. Then add the stock, can of tomatoes, bay leaves and the Osso Bucco pieces. Bring to boil and cover and simmer for about 2 - 2.5hrs or until the meat is tender and falling off the bone. I added ground black pepper about 1.5hrs in after tasting it - I decided it didnt need any extra salt as the beef stock was salty enough, but add to your taste.
Once the meat is ready, turn off the heat and remove the Osso Bucco pieces leaving the pot on the stove to keep warm. Remove the meat from the bone, chop it into chunky pieces and put it back into the pot, discarding the bones and any gristle or fatty bits.
Ready to serve with some crusty buttered bread!
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