Recipe ~ Osso Bucco

There are quite a few recipes out there for Osso Bucco, our favourite is a Food Safari one which adds anchovies to the gremolata recipe found here.

This particular recipe is found in the latest issue of Woolworths Fresh

Osso Bucco

Serves 8
Prep 10 minutes
Cook 3½ hrs

 

2kg MSA Australian Beef Osso Bucco
¼ cup plain flour
¼ cup olive oil
2 brown onions, chopped
2 stalks celery, chopped
2 carrots, diced
4 cloves garlic, crushed
4 anchovies, chopped
¼ cup Homebrand Tomato Paste
1 cup white wine
2 cups Woolworths Select Beef Stock   400g can diced tomatoes
2 bay leaves

Gremolata
½ cup chopped parsley
finely grated rind of 1 lemon
1 garlic clove, crushed 

  1 Heat a large heatproof casserole pan over medium heat. Season osso bucco with salt and pepper and lightly dust with flour. Add oil to pan and cook osso bucco, in batches, for 3 minutes each side or until well browned. Remove from pan and set aside.

2 Add onion, celery, carrot, garlic and anchovy. Cook for 5 minutes or until vegetables are soft and anchovy dissolves. Stir in paste, wine, stock, tomato and bay leaves. Bring to the boil. Cook, stirring occasionally, for 5 minutes.

3 Return the osso bucco to the pan. Reduce heat to low. Cover and simmer for 2½ hours. Uncover and simmer for a further 30 minutes until the sauce has thickened. Transfer to serving bowl.

4 To make the gremolata, combine parsley, lemon rind and garlic in a bowl. Sprinkle over osso bucco. Serve.

Note ~ You can omit the anchovies but it usually means you don't need to season & the sauce doesn't taste fishy

Recipe ~ Moroccan lamb shank and lentil soup

At the request of a lovely reader I'm sharing this hearty winter recipe

Moroccan lamb shank and lentil soup

Serves 4
Prep 20 minutes
Cook 2 hours 30 minutes

1 tablespoon olive oil
4 lamb shanks, trimmed of excess fat
1 brown onion, finely chopped
1 large carrot, peeled, finely chopped
1 celery stalk, trimmed, finely chopped
1 ½ tablespoons Moroccan spice mix (this is a Masterfoods blend)
1 cup tomato passata
1 litre salt-reduced chicken stock
1 ½ cups dried soup mix, rinsed (this can be found in the lentil, split pea section)
Chopped parsley leaves and crusty bread to serve

1. Heat oil in a large, heavy-based saucepan over medium to high heat.  Cook lamb in batches for five minutes or until browned.  Transfer to a plate. 
I chose to use lamb steaks instead to make it meatier and go further

2. Reduce heat to medium.  Add onion, carrot and celery.  Cook, stirring occasionally for five minutes or until soft.  Add spice mix.  Stir to combine.  Add passata, stock and 2 cups of cold water.  Return lamb and any juices to the pan.  Bring to the boil.  Reduce heat to low.  Cook, covered for 1 hour.

3. Add soup mix and 1 cup cold water to pan.  Cook covered for 1 hour or until lamb is tender.  Remove shanks.  Remove and discard bones and fat.  Roughly chop meat.  Return to soup.  Cook, stirring often for 15 minutes or until heated through.  Sprinkle soup with parsley.  Serve with crusty bread.

recipe from Super Food Ideas July issue page 42

The magazine says $5.22 per serve but wonder if that's due to the cost of the shanks.  Using mutton or lamb steaks would probably bring down the cost.  I also bought an organic passata which was also cheaper than the 'brand' name ones.  The parsley for us is free as we grow our own. 

 

What's for dinner this week?

This week we have some super easy meals on the menu.  Hubby may be working away and because I'm not sure when I've made meals which are easy to switch from one day to the next. 

I still have all the ingredients but if he's away I generally eat pretty simple.  The beauty of the menu plan is I can still take what I need out of the freezer the morning of.

Thursday
Souvlaki and jacket potatoes
Woolworths have a really nice butterflied lamb souvlaki which is vac packed.  We pop it on the oven and we're done.

Friday
Chilli Lemongrass Chicken
Thanks to the fish oil our house smells a little like feet!  But this is sooo yum!  And the best part?  I only have to buy chicken thigh as we have the rest of the ingredients in our garden.

Saturday
Osso Bucco
Of course this is a Winter staple and hubby usually begs for the marrow from my serve.  Slow cooked and we add anchovies.  Yum!  Oh and don't forget the creamy mash.

Sunday
Creamy Chicken Bake
Look familiar?  Yep this is from last weeks plan.  I was a little lazy and substituted in last weeks menu.

Monday
Sticky Ribs with rice and bok choy
These are vac packed ribs from Coles, they were on special last week and I put them away for this week.  We already have left over bok choy so we're set.

Tuesday
Moroccan Lamb Shank & Lentil Soup
I've taken this from the latest issue of Super Food Ideas magazine and I just know hubby will love it.

Wednesday
Pumpkin soup served in bread bowls
This is a really simple and effective way to serve soup.  Get a nice dense roll from the bakery, hollow out the inside keeping the 'scraps' aside for croutons.  Place the bowls in the oven for a few minutes to crisp up.  Then you can add the soup to the toasted bowl, top with the croutons and serve.

If you'd like any of the above recipes please comment below and I'll be happy to type them up to share

xx Bec

Menu plan and link up

This weeks menu is inspired by the cooler weather.  There is nothing better than having something yummy and warm in your tummy to keep the chills at bay.

I do our shopping on a Thursday so our plan is Thursday to Wednesday.

Thursday
Chicken, corn and risoni soup
~ This is a favourite in our home and Matilda loves it.  I add either bbq chicken or two diced thighs.
recipe can be found here

Friday
Oven baked mince and cheese risotto
page 67
This serves 8 so we'll either have it for lunches or freeze it.

Saturday
Lamb tagine with pearl couscous
Pearl couscous is my absolute favourite.  It has a lovely texture and they're like little bubbles of pasta.

Sunday
Beef Carbonnade, mash & steam vege
page 43

Monday
Cider braised beans and lamb chops
page 57
I have a feeling that this will be a favourite with hubby

Tuesday
Creamy chicken bake
page 28

Wednesday
Spaghetti and meatballs
I bought the meatballs last week when they were on special, froze them, knowing I could use them in this weeks plan.

Most of this weeks recipes are from the July issue of Super Food Ideas magazine

source

 

Super Food Ideas magazine can be found on Facebook and on the web

 

 

Bloggers and friends feel free to add your recipes or links here.  

Menu linkup Thursday (oops it's Sunday)

Soooo I'm a little late with this weeks Menu and link up.

Thursday ~ Sweet mince curry with rice
I shared it here earlier

Friday ~ Creamy chicken pesto pasta
another super easy meal

Saturday ~ Steak, smash and mushroom sauce

Sunday ~ Maggie Beer's Spag Bog
recipe found here minus the livers

image courtesy of maggiebeer.com.au

Monday ~ Lamb chops with roast vegies
this is a super simple tray bake ~ add the chops, vegies, some herbs and pop in the oven

Tuesday ~ Beef and bean pots
in this months Recipes + magazine page 37 "Tempt the kids" and I'll be adding some grated vegies into the mix

Wednesday ~ Chicken, camembert and cranberry toasties

Bloggers feel free to link up.  Friends feel free to share your recipe ideas

Bec x

This weeks menu plan & link up

This weeks plan is a little late as I was parent helper in Matilda's class yesterday and even had to work a little.

Here it is;

Thursday ~ Lamb Chops with Mexican Layered Salad (was yum!)
Friday ~ Pork Scallopini with Mushroom Sauce
Saturday ~ Pumpkin Soup with Chicken Dumplings (yep rerun from last week)
Sunday ~ Salt & Pepper Prawns with Salad
Monday ~ Fettucine Primavera with Chicken (this is a Leggos frozen pasta/vege bag that we add   
                 chicken to)
Tuesday ~ Souvlaki Wraps
Wednesday ~ Lamb and Sweet Potato Fritters

Looking forward to not cooking this weekend when hubby takes over.

Again fellow bloggers feel free to link up your menu plans

x Bec

New look Menu Plan

As requested by my lovely readers I've decided to restart sharing my menu plans.

The benefits of menu planning are huge which are here if you'd like to have a read.

Our plan for this week.

Thursday ~ Seafood Marinara
Friday ~ Pork Chilli Con Carne with Rice
Saturday ~ Osso Bucco and Mash
Sunday ~ Bulgogi BBQ Beef (new vac packed beef I found at Woolies)
Monday ~ Moroccan Tomato Chicken
Tuesday ~ Pumpkin Soup with Chicken Dumplings
Wednesday ~ Lamb Chops with Mexican Layered Salad

This weeks menu was practically taken care of thanks to some super specials I found while shopping last week.  Like the Bulgogi Beef was $3.91!  Bargain.

It's been said that some of my plans look too complex etc but seriously I can be a lazy cook and it really is simple cooking. 

Now to this new look. Each week I'm welcoming other bloggers to link their menu plans, feel free to link in the comments here or on my Facebook page

x Bec