Osso Bucco with Orange & Ginger

| Alison Clinch | , , | 1 Comment
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This is a delicious Asian inspired slow cooked dish. Serves 6.

Ingredients:

  • 4 pieces of Grass Fed Beef Osso Bucco
  • 2 tbsps plain flour
  • 4 tbsps oil
  • 2 medium brown onions, cut into wedges
  • 2 large carrots or parsnips, sliced diagonally
  • 4 sticks celery, sliced diagonally
  • 4 garlic cloves, thinly sliced
  • 1.5 cup beef stock or liquid glaze (see TIP below) from frying pan
  • 6cm piece ginger, peeled, minced or grated
  • 6 strips orange rind (roughly peel from 2 oranges)
  • 1/2 cup soy sauce or tamari
  • 3 tbsps oyster sauce
  • 2 star anise
  • 3 tbsps brown sugar, or your preferred sweetener

Method:

  • Preheat your slow cooker to low.
  • Coat each side of the the Osso Bucco with the plain flour and set aside.
  • In a large frying pan, heat half the oil and add the pieces of Osso Bucco. Sear each side until nicely caramelised.
  • Remove the seared Osso Bucco and place it in the slow cooker.
  • Heat the remaining oil in the pan and then add the onion, carrot, celery, garlic and ginger. Cook for a few minutes and then transfer to the slow cooker on top of the Osso Bucco.
  • In a glass jug mix together the stock (or liquid you’ve created from the frying pan) with the orange rind, soy sauce, oyster sauce, star anise and sugar.
  • Pour liquid in to the slow cooker and over. Cook on low for 6 – 8 hours or until the Osso Bucco is very tender.
  • At the 4 hour mark, turn the Osso Bucco pieces.
  • When cooked, shred the Osso Bucco with two forks, discard the orange rind and star anise and serve the meat and vegetables with steamed rice or potato mash, or  for a low carb version, a cauliflower variety of either rice or mash.
TIP: As the meat is searing, a sticky brown glaze will form on the bottom of your pan. When you’ve finished searing your meat and transferred in to another dish or pan, you can create a sauce or jus to serve with your meat. Simply add 1 cup of wine, broth or water to the pan and it will dissolve all the glaze from the bottom of the pan. Use a metal utensil to scrape the bottom of the pan and incorporate all the sticky bits. If you’ve seared meat for a casserole, add this liquid to the rest of the liquid that the recipe calls for (reduce the amount accordingly). For a roasted dish, you can reduce the glazed sauce even further and serve it over the top of the final dish.   
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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