Winter is almost here- Time for some Osso buco!!

Today's recipe is the forever faithful and ever so tasty Osso buco. For me it screams 'winter' and is such comfort food on those cold days (and nights). I grew up with an absolute dislike for casseroles-in fact the mere mention of them made me physically sick (ask my poor mum x)- and so any meat cooked in a gravy like liquid was not even looked at.  A few years ago though, my good friend Nicola, made some for dinner and well, that was the beginning of my love affair for osso buco.

I don't have a slow cooker, so not familiar with that way of cooking it. I actually enjoy the process of spending an afternoon cooking it. Back in working days, this was a dish that was made on the weekend and then eaten throughout the week with different sides (or portions frozen for later).

A few weeks ago I visited  the Bunbatha Beef Farm Shop and came home with some osso buco. It's a good inexpensive cut of meat that  goes the distance and feeds a crowd.

Osso Buco

2 tablespoons olive oil

1 tablespoon butter

1 large onion, diced

1 large carrot, diced

2 stalks celery, diced

1 kg osso buco

plain flour- enough to dust the osso buco

1 tablespoon fresh rosemary, chopped

3 sprigs fresh thyme

2 garlic cloves, squashed

1 tablespoon tomato paste

1 cup dry red wine

400g can of peeled whole tomatoes

1 litre of beef stock

2 bay leaves

1 star anise

2 tablespoons fresh parsley, chopped

Dust flour on osso buco pieces and put aside. Heat the oil and butter in a heavy based pan. Cook the onion, carrot and celery until the vegetables are soft but not coloured. Remove vegetables, add some oil and add meat to pan. Allow to cook about two minutes on each side to brown and get that lovely golden crust happening. Add rosemary, thyme and garlic to meat and saute for a few mins, before adding vegetables. Stir through tomato paste and then red wine. Reduce the heat and cook for a few minutes until the wine has evaporated then add the tomatoes, stock, bay leaves, star anise and parsley.

Season to taste, cover, and cook for 3 hours, stirring occasionally and adding more stock or water if necessary. The osso buck needs to be covered with liquid for the first two hours of cooking. When cooked, the meat will fall off the bone and stock reduced to a gravy.

Serve with a creamy mash potato or pumpkin, polenta or some roasted pumpkin- my current favourite side dish!!!

Have you a favourite winter dish?