Oso Buco

This is a Suzanne Somers recipe. While I do not follow her food combining plan, I do very much enjoy cooking recipes from her cook books. They are usually easy and packed with amazing flavors. This recipe for oso buco is a fix-it and forget-it kind of recipe. Good for a night when you do not want to slave over the stove for hours on end and do not feel like living in the kitchen. This recipe is very good and one that is on the list for re-do every winter.

Oso Buco from sloCooking.net

Oso Buco

2 tbsp. olive oil
3 lbs. beef, sliced into about 6 pieces, I like to use beef roast
2 cups chicken stock
½ cup diced zucchini
½ cup diced red onion
½ cup parsnip, peeled and diced
2 garlic cloves, minced (I use a garlic press)
Kosher salt and ground black pepper
3 tbsp. tomato paste
¼ cup Italian parsley (flat leaf) for garnish

  • Heat stock pot over medium-high heat
  • Add olive oil and meat
  • Brown meat for about 5 minutes per side
  • Add stock, zucchini, onion, garlic, parsnip and tomato paste
  • Bring to a boil
  • Lower heat, cover and simmer 40-60 minutes
  • Just before serving, remove meat from pot, set aside and keep warm
  • Puree vegetables and stock with a stick blender
  • Return meat to sauce
  • Serve meat in a shallow bowl with sauce
  • I serve this with toasted gluten-free bread

Oso Buco
 
Author:
Ingredients
  • 2 tbsp. olive oil
  • 3 lbs. beef, sliced into about 6 pieces, I like to use beef roast
  • 2 cups chicken stock
  • ½ cup diced zucchini
  • ½ cup diced red onion
  • ½ cup parsnip, peeled and diced
  • 2 garlic cloves, minced (I use a garlic press)
  • Kosher salt and ground black pepper
  • 3 tbsp. tomato paste
  • ¼ cup Italian parsley (flat leaf) for garnish
Instructions
  1. Heat stock pot over medium-high heat
  2. Add olive oil and meat
  3. Brown meat for about 5 minutes per side
  4. Add stock, zucchini, onion, garlic, parsnip and tomato paste
  5. Bring to a boil
  6. Lower heat, cover and simmer 40-60 minutes
  7. Just before serving, remove meat from pot, set aside and keep warm
  8. Puree vegetables and stock with a stick blender
  9. Return meat to sauce
  10. Serve meat in a shallow bowl with sauce
  11. I serve this with toasted gluten-free bread

 

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