Ingredients
Equipment
Method
- Finely dice the onions, garlic and celery
- Chop the carrot and mushrooms into equal sized chunks
- Preheat a large pot over a high heat and add in one tablespoon of olive oil. Once hot, seal the pieces of Osso bucco on both sides until brown then remove from the heat and set aside
- Add another tablespoon of olive oil to the pot and sautee the onions, garlic and celery until soft
- Add the mushrooms, carrot, thyme and rosemary to the pot and stir, cooking for another two minutes
- Pour in the diced tomatoes and water. Place the Osso bucco back into the pot, ensuring it is submerged under the liquid. If not add more water until so
- Turn the heat to high and bring up to a boil. Then reduce to a gentle simmer covering with the lid. Cook for roughly 4 hours on low or until the meat is tender and falling from the bone.
- Remove the bones from the stew and season with salt and pepper to taste
- Serve with mashed potatoes or your choice of legume pasta
Notes
Able to be frozen: yes
Age Appropriate: One meal a day You can offer pieces of the meat for BLW, or puree the entire meal for spoon-feeding Recipe for Boob to Food by Jane Houston
Age Appropriate: One meal a day You can offer pieces of the meat for BLW, or puree the entire meal for spoon-feeding Recipe for Boob to Food by Jane Houston
Add a comment
Show Comments
0Leave a Comment
Your email address will not be published. Required fields are marked *