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?

Shopping Locally at Bunbartha Beef

One of my favourite stallholders at our local markets is Bunbartha Beef.

Every market day you will find Kelly McPherson, smile on face and full of enthusiam and passion as she sells the meat and produce she and her husband Ian, have produced on their beef farm in the Goulburn Valley, Victoria.

Bunbartha Beef is a family owned and operated farm at Tallygaroopna,  just north of Shepparton. Their business is primarily supplying dry aged, grass fed beef, however they have recently diversified and now offer a wide range of farm produce which includes homemade jams and preserves, sauces, chutneys, seasonings, loose leaf teas, herbal and fruit infusions and homemade pies. All produce is made on site by Kelly in her council approved kitchen.

The McPherson's have approximately 300 head of cattle- mixed breeds, mainly herefords and black angus- which are all grass fed and hormone free. The cattle are aged between 12-18 months when they are selected and sent to a local abattoir and then on to a butcher ensuring that the 'paddock to plate' process is also kept as local as possible.

Last October, Kelly opened their farm store- which I might add, is a real credit to her. What was the old original farm dairy, is now a gorgeous farm shop filled with delicious treats and fresh produce.

Kelly has an amazing vegetable garden and orchid, but what she isn't growing or has run out of, she is able to source from other local producers. All her home made goodies are made using local produce. Also available to buy are lovely gift cards, prints, tea cups and timber hamper boxes which are perfect for creating a thoughtful gift. And on the counter I spied some delicious and beautifully presented Bahen & Co Chocolate…. Im now officially in heaven!

I came home with some porterhouse steak (which my husband says was one of the best steaks he has had in a long time!!!) and some osso bucco, and Kelly (with her 2 year old son following close by) very generously loaded me up with kale, onions and spaghetti squash from her garden…..and lots of recipe ideas too!

For some recipe inspiration, check out the Gourmet Girlfriend's post on homemade hamburgers using bunbartha beef mince.

I had a lovely afternoon visiting the Bunbartha Beef Farm Store and chatting all things food with Kelly.
Its nice to see a business thrive on passion, and this is definitely one of them!

If you live locally, you can visit Kelly either at the markets mentioned below or at their farm store.
And if you live further away, jump online as you can still order and have it delivered to door. There is a monthly delivery for Melbourne orders- see website for dates.

The Farm Store is open most days (by appointment) and every Saturday afternoon between 2-5pm. Best to call Kelly on 03 58269653 or 0409561412 to arrange a time to visit.
See here for directions.

Echuca Farmer's Markets- Every 1st, 3rd and 5th Saturday of the month.
Girgarre Famer's Markets- Every 2nd Sunday of the month.
Mooroopna Farmer's Markets- Every 3rd Sunday of the month.

Or order online- www.farmhousedirect.com.au/bunbarthabeef

Follow Bunbartha Beef on Facebook for up to date news on produce and market days!

For more information on Bunbartha Beef and directions to farm see their website.