Ingredients
600 g boneless beef osso bucco
1 shallot
3 garlic
2 medium carrots
2 tbsp chopped parsley
1 carton cremini mushrooms
1/2C plum wine or sweet white wine
1 cup tomato sauce
1 tbsp gochujang
pinch dried rosemary and thyme
salt & pepper
2 tbsp olive oil
Directions
Step 1
Finely dice the shallot, chop the garlic and parsley. Peel and cut the carrots into bite sizes.
1 shallot
3 garlic
2 medium carrots
2 tbsp chopped parsley
1 carton cremini mushrooms
Step 2
Season the meat with salt and pepper on both sides and sear them on a large pan. Set aside.
600 g boneless beef osso bucco
salt & pepper
Step 3
In the same pan, add some olive oil and sweat out the shallot and garlic and deglaze the pan with sweet wine. Add in the rosemary and thyme and reduce to 50% before adding in the tomato sauce and gochujang. Mix everything and bring the sauce to simmer. Salt and pepper to taste.
1 shallot
3 garlic
1 tbsp olive oil
1/2C plum wine or sweet white wine
pinch dried rosemary and thyme
Step 4
Add back in the meat in the simmering sauce, making sure to cover the meat in the sauce on all sides. Cover the lid and let cook on simmer for 4 hours. Check every half and hour or so to toss and turn the meat to coat them in the sauce. In the final hour, add in the carrots and mushrooms.
600 g boneless beef osso bucco
2 medium carrots
1 carton cremini mushrooms
Step 5
Serve over rice or mashed potatoes. Drizzle with olive oil and garnish with chopped parsley. Enjoy!
1 tbsp chopped parsley
2 tbsp olive oil
