Italian Style Osso Bucco Beef,

Tomato & Herb Stew

This hearty stew is one of those crowd-pleasers that is well liked by the whole family, including my two toddlers. It is full of flavour and makes gorgeous leftovers - when I used to take it to work for lunch everyone would always ask me what that lovely smell was. The recipe is based upon an Italian classic, and the fresh peas add a lovely fresh crunch to cut through the richness of the dish.
Serves: 4
Preparation time: 10 minutes
Cooking time: 40+ minutes

Ingredients
 
0.75kg osso bucco (beef shin cutlets)
1 heaped tbsp flour
Pepper
Salt
2 tbsp olive oil
1 red onion, finely diced
4 cloves garlic, chopped
2 carrots, sliced into rounds
1 red capsicum, sliced into strips
1 small sprig of rosemary, finely chopped (optional)
1kg fresh tomatoes, diced, or 2 tins tomatoes
Rind of 1/2 lemon, grated
150g sugar snap peas or 3/4 cup frozen peas
1 level tsp sugar
1/2 bunch parsley
Italian Style Osso Bucco Beef, Tomato & Herb Stew
 

 

Method
Cut each piece off the bone and into quarters (large chunks). Put flour, a generous amount of pepper, and a pinch of salt into a bowl and mix together. Coat beef pieces, including bones, in flour mixture, shaking off excess.
 
On fairly high heat, brown beef on both sides in the olive oil in a large saucepan. Turn down to a gentle sizzle and stir through onions and garlic. Fry until lightly browned and cooked through. Stir through capsicum and carrots and fry for a few minutes.
 
Add tomatoes, rosemary and lemon rind. Bring to the boil, then simmer, covered, on low heat until sauce is thick and meat is tender. This step can be completed in the oven, a slowcooker, or on the stovetop.
 
Just before serving, season to taste and add peas, sugar and parsley.
 
Serve with Couscous with Mediterranean Vegetables or mashed potatoes.
*Recipe by Elise Ruthenbeck