Osso Bucco

Italian for bone with a hole.

This dish is not to be rushed. Full of rich flavours & healing bone marrow properties, the perfect Winter warmer.

Prep 10 min | Cook 90+ mins | Serves 4

Recipe By: Ellenie Georgiou / @the_lchf_lifestyle

INGREDIENTS:

• 3 - 4 pieces veal Osso Bucco
• 1 onion - sliced along the lines
• 4 garlic cloves - finely chopped
• 1 chilli - chopped
• 1 tbsp tomato paste
• 2 tbsp Gevity Rx Natural Bone Broth Body Glue
• 1 ½ cups boiling water
• 1 ½  cups red wine
• 400g diced tomato
• 2 bay leaves
• Olive oil
• Salt

METHOD:

1. Season the Osso Bucco with salt. Heat a fry pan onto medium heat and brown the Osso Bucco. Remove and set aside
2. Sauté onion, garlic and chilli in the same pan for 3-4 minutes until the onions are translucent
3. Stir through tomato paste, cooking for a further minute.
4. Add diced tomatoes, wine, Bone Broth, bay leaves and stir through.
5. Place Osso Bucco to the sauce and bring to the boil. Reduce to a slow simmer. (Ensure all the meat is submerged in liquid. Add some extra water if needed)
6. Turn meat every 15-30 minutes as any meat poking out will be tough and dry
7. Simmer for about an hour and a half minimum

NOTES/TIPS: