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Osso Buco in Red Wine in a Cast-Iron Pot

Osso Buco in Red Wine in a Cast-Iron Pot

Recipe by KANKAY ARGENTINA @kankay.argentina · Instagram

Imported by Ciro Peraloca on SeeMeCook

Osso buco slow-cooked with onion, carrot, leek, garlic, tomato, beef stock, and red wine until so tender it can be cut with a spoon. The sauce is blended until smooth and served with mashed potatoes.

4 servings200 minLatin American

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Ingredients

  • Osso buco (Cut into portions; the quantity is not specified in the source.)
  • Carrot (Chopped; quantity not specified.)
  • Onion (Chopped; quantity not specified.)
  • Leek (Chopped; reserve one leaf for the bouquet garni. Quantity not specified.)
  • Garlic (Chopped; quantity not specified.)
  • Cornstarch (For coating the osso buco before browning; quantity not specified.)
  • Tomato paste (Quantity not specified.)
  • Beef stock (Quantity not specified.)
  • Red wine (Quantity not specified.)
  • Leek leaf (For the bouquet garni, with the herbs tied together.)
  • Thyme (For the bouquet garni; quantity not specified.)
  • Rosemary (For the bouquet garni; quantity not specified.)
  • Mashed potatoes (For serving; the source does not provide the recipe or quantity.)

Steps

  1. 1

    Chop the onion, carrot, leek, and garlic.

  2. 2

    Tie the leek leaf, thyme, and rosemary together to form a bouquet garni.

  3. 3

    Lightly coat the osso buco with a little cornstarch.

  4. 4

    Heat a cast-iron pot over very high heat and brown the osso buco well on all sides.

  5. 5

    Remove the meat from the pot and set it aside temporarily.

  6. 6

    In the same pot, add the onion and carrot. Cook them until browned.

  7. 7

    Add the tomato paste and cook for 1 minute.

  8. 8

    Add the leek, garlic, and bouquet garni. Cook until the vegetables are done.

  9. 9

    Pour the beef stock and a good red wine into the pot.

  10. 10

    Return the osso buco to the pot, cover it, and cook over low heat for 3 hours, until the meat is very tender.

  11. 11

    Remove the meat from the pot and blend the sauce until very smooth.

  12. 12

    Serve the osso buco with the sauce and good mashed potatoes.

Notes

The source does not specify the ingredient quantities or provide details for preparing the mashed potatoes. “Low heat” is retained from the source and refers to gentle cooking with the pot covered.

Nutrition per serving

0Calories
0gProtein
0gCarbs
0gFat
0gFiber
  • main course
  • stew
  • slow cooking
  • cast-iron pot
  • beef
  • with red wine
  • Argentine cuisine
  • winter

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