Aberdeen Angus Ossobuco Bourguignon by Nature's Parlour

Ingredients

1.5 hours

X 4 peoples

TBC Cals

4-6packs	Spanish Aberdeen Angus Ossobuco Steak
2tbsp	Oil
1pc	Onion, chopped roughly
1pc	Carrot, chopped roughly
1pc	Celery, chopped roughly
400g	Tomatoes, chopped
2cloves	Garlic, finely chopped
1000ml	Beef Stock
80ml	Red Wine (optional)
1/3cup	Flat-leaf parsley, chopped
	Instant Mashed Potato, to serve

DIP POWDER

Plain Flour, Salt and Cracked Black Pepper to taste

Method

Toss meat in combined flour, salt and pepper. Heat oil in a large heavy-based saucepan over medium-high heat. Cook meat for 2-3 minutes on each side until browned. Remove and set aside.
Add onion, carrot and celery to the pan, and cook for 4 minutes until softened and browned slightly. Add garlic and cook for 30 seconds, then add stock, wine (if using) and tomatoes.
Return meat to the pan, bring to the boil, then reduce heat to low. Simmer for an hours, occasionally skimming any excess oil on the surface. Stir through chopped parsley and serve with polenta or mashed potato.

You may also like...