Delicious Osso Buco
Make this nutritious and delicious dish in the Ondine Platine Casserole Pan.
“The bone marrow in this dish makes it extremely nourishing and is full of collagen,
which is great for skin. Bone marrow, as well as being considered a delicacy, has many
beneficial qualities that are believed to lead to potential health benefits. These include
building immunity, repairing wounds, helping with digestion and even fighting cancer.
Bone marrow, in broth or in other forms, is used in many cuisines and cultures around
the world. A recent study at the University of Michigan showed that the fat tissue in bone
marrow is a significant source of the hormone adiponectin, which helps maintain insulin
sensitivity, break down fat, and has been linked to decreased risk of cardiovascular
disease, diabetes, and obesity-associated cancers.”*
*Source: Cell Metabolism
4 pieces of osso buco - ask your butcher
Half an onion
1 large carrot
1-2 cloves of garlic
1 bay leaf
Raw unsalted butter
1 can of organic plum tomatoes
Salt and pepper to taste
Extra virgin olive oil
Bone broth or simple stock
Flour for dusting (I suggest spelt flour or gluten free Bob's Red Mill)
1. Take each piece of osso buco and season with salt and pepper. Then cover each
piece evenly with flour.
2. In the Casserole Pan, add a generous glug of olive oil & a pad of butter and put
over a medium-high heat.
3. Sauté the osso buco for 2 minutes on each side and then add your vegetables.
4. Turn the osso buco frequently so it takes on a nice even colour.
5. Add the white wine and cook until the wine is reduced by two-thirds, then add the
tomatoes, herbs, salt & pepper, water or stock and bring up to a simmer.
6. Transfer to the oven, uncovered, at 180c for about an hour and a half or until the
meat is falling away from the bone.
7. Add a little more broth or stock towards the end if required.