Osso Bucco & Vegetable Soup

Serves 2

I will list the vegetables I like to add to this dish but as a practical yachtie add whatever is at hand or in tins!

Ingredients

  • 2 veal shanks
  • 1 tbs plain flour
  • 1 tbs olive oil
  • 1 red onion coarsely chopped
  • 1 garlic clove, crushed
  • 1 carrot, thickly sliced
  • 2 sticks celery, thickly sliced
  • can crushed tomatoes
  • 1-2 cups beef stock
  • 1/2 cup wine/beer (whatever available)
  • 2 tsp dried herbs
  • 2 tbs tomato paste
  • pasta, potatoes, polenta, or bread to serve

Method

  1. Toss veal in flour and brown in oil over medium/high heat in inner pot. Transfer to plate.
  2. Add garlic, carrots, celery and onion and cook for approx 3 min until softened.
  3. Add tomato paste and cook 1 min.
  4. Add wine and deglaze bottom of pot.
  5. Add meat, herbs and tomatoes and enough stock to just cover ingredients.
  6. Bring to boil on high heat with lid on and boil for 10 minutes.
  7. At same time bring second pot filled with water to the boil.
  8. Without lifting lid place both boiling inner pots into outer pot for up to 8 hours.
  9. If you wish you can make rice/pasta in second pot, close to time of serving.
  10. Serve Osso Bucco but reserve left over liquid not used in the meal, and any left over pasta if used in meal.
  11. You now have a beautiful thick vegetable soup for tomorrows lunch. Add additional vegetables/pasta and water to taste.
Rich tasty soup