Osso Bucco By Boob To Food

This nourishing one-pot favourite from @boobtofood is loaded with GOOD BONES brothy goodness. Packed with flavour and slow-cooked nutrients, it’s perfect for babies, toddlers, and the whole family.

Ingredients

Stew

  • 1.5–2 kg osso buco

  • 1 tbsp extra virgin olive oil

  • 1 brown onion, sliced

  • 3 cloves garlic, finely sliced

  • 1 carrot, diced

  • 2 stalks celery, diced

  • 1 eggplant, diced (optional)

  • 1 sprig rosemary or thyme, finely chopped

  • 2 bay leaves

  • 800 ml passata or diced tomatoes

  • 500 ml GOOD BONES Beef Broth

  • Salt and pepper, to taste

To serve
Mashed potato, mashed cauliflower, rice, risotto, or pasta

Gremolata

  • 1 lemon, zest and 1 tbsp juice

  • 1 small bunch fresh parsley, finely chopped or pulsed

  • 1 small garlic clove, minced or finely grated

  • 2–3 tbsp extra virgin olive oil

Oven Method

  1. Preheat oven to 130°C (fan-forced).

  2. Heat olive oil in a large casserole dish over medium-high heat. Brown osso buco well on both sides, then transfer to a bowl to rest.

  3. Add onion, garlic, celery, carrot, herbs, and eggplant (if using) to the pan. Cook, stirring occasionally, until caramelised.

  4. Stir in passata, GOOD BONES Beef Broth, and bay leaves. Return the meat and any resting juices to the dish. Ensure the liquid nearly covers the meat — add extra broth or water if needed.

  5. Cover with a lid and place in the oven for around 6 hours, or until the meat is tender and falling off the bone.

  6. Scoop the marrow from the bones (optional) and shred the meat. Season to taste with salt and pepper.

  7. Serve with mashed potato or cauliflower, rice, risotto, or pasta, and top with gremolata.

Slow Cooker Method

  1. Heat olive oil in a large frypan over medium-high heat. Brown osso buco well on both sides, then transfer to the slow cooker.

  2. In the same pan, sauté onion, garlic, carrot, celery, and eggplant (if using) until slightly caramelised. Stir in herbs briefly, then transfer to the slow cooker.

  3. Add passata, GOOD BONES Beef Broth, bay leaves, and any resting juices. Ensure the liquid nearly covers the meat — add extra broth or water if needed.

  4. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until meat is tender and falling off the bone.

  5. Scoop marrow from the bones (optional) and shred the meat. Season to taste and serve with your choice of sides and gremolata.

Gremolata

  1. Finely chop parsley and garlic, then combine with lemon zest, lemon juice, and olive oil in a small bowl. Mix well, adjusting olive oil for desired consistency.

  2. Shortcut: Blitz all ingredients in a small food processor or blender for a smoother texture.

Undivided Food