A dish I love to make and a fantastic option on a cold winter night is this simple Osso Bucco with a side of extremely flavorful and fluffy spiced cous cous to soak up all the sauce. My mouth is watering while writing this!
This meal probably originated as a farmers dish as the cut of meat, being a shank, is quite tough if not cooked for long enough. The elite would obviously be presented with the best cuts while the peasants were left with lower legs or shanks which would have to be braised.
Traditionally, the recipe uses veal but of course it can be substituted with pretty much anything attached to a bone marrow. Also, there are three methods of making this, using a pressure cooker, a slow cooker or an oven. Personally, I prefer using a pressure cooker.
The sauce is so delicious that the leftovers can be kept for the next day to toss into some pasta or over plain white rice.
Leavesyouwantingmore Osso Bucco & Couscous For Two ❤
- 4 veal shank/osso bucco steaks
- 1 can diced tomatoes (unsalted)
- 2 celery sticks, chopped
- 1 carrot, chopped
- 2 white onions, diced
- 4 cloves of garlic, chopped
- 1 tablespoon tomato paste
- 1 1/2 cup dry white wine
- 2 cups beef or chicken stock
- plain white flour
- black pepper & salt
- plain couscous
- garlic chives
- 1-2 chillies, chopped
- 1 teaspoon butter
Combine flour, salt and pepper and coat the shanks in the mix. Shake off any excess flour as it could burn while frying.
In a frying pan, heat some oil on medium heat and brown the osso bucco on both sides until golden brown. Aprox 2 minutes on both sides.
Prepare the pressure cooker by heating oil and adding garlic. Stir for a minute or two and then add in the carrots, celery, onion, tomatoes and tomato paste. Continue to stir until slightly soft.
Add the shanks and white wine. It should make a lovely sizzling sound when the wine hits the pan and a emit a strong delicious scent.
Add the stock and continue to stir until the shanks are submerged under the veggies and stock. Add any spices you may wish to enhance flavor, I like to add a pinch of salt and pepper and even a dash of cayenne pepper. Cover the cooker and twist tightly. Allow to cook for 45 minutes – 1 hour. Do not open the cooker at any point during this time!
Fluffy Spiced Couscous
Add 1 1/2 – 2 cups of water to a pot and allow to boil. Add powdered chicken stock, black pepper, chopped chillies and garlic chives to create a broth. Switch off the heat and add 1 1/2 cups of plain cous cous and cover for 3 minutes. Using a fork, break up the cous cous and stir in the butter. Voila! Fluffy delicious cous cous to absorb all that lovely sauce from the osso bucco!