I am a real fan of slow cooked food and my little cast iron Camp oven is just perfect for Osso Buco, delicious, hearty, hot, satisfying winter food just perfect for a cold desert night. Give it a go – I know you will love it.
Method
This recipe can be prepared in a cast iron or steel camp oven, a heavy base pot or enamel cast iron cookware either over a stovetop burner, camp fire coals, charcoal or heat beads.
Moderate heat needs to be maintained for an extended period of time to enable the meat to slowly cook, some heat can be added to the top but is not essential.
Heat oil in a small to medium cast iron camp oven, add osso buco and brown for about 5 -10 minutes.
Add vegetables, simmer sauce and water, place over a low to moderate heat source and allow to gently simmer for a couple of hours.
As most of the heat will be coming from the bottom, of the pot, make sure the contents of the pot are stirred regularly to prevent it sticking to the bottom.
Your meal will be ready once the meat falls off the bone, the vegetables have just about disintegrated and the sauce is thick and luscious. Serve with other vegetables such as mashed potato and greens.
Cous cous, spaghetti, macaroni and other pastas make a great alternative side dish, or you can even have it on its own with some damper or fresh bread to mop up the lovely sauce. Enjoy.
INGREDIENTS
3-4 nice pieces of Osso Buco
2 roughly chopped onions
2 roughly chopped carrots
2 sticks of roughly chopped celery
1 large jar of your favourite tomato base simmer sauce
1 simmer sauce jar of water
2 tablespoons of oil
Salt and Pepper to taste
