For the Love of Marrow. Osso Bucco
The perfect winter indulgence in my opinion. Served with a good bottle of red and tiny spoons to scoop out the marrow and you’re off to the races.
salt and pepper
rosemary, oregano, thyme
can of tomatoes
Throw meat in a ziplock with a little flour then shake to coat. Sear all the meat in a little olive oil then and set side. Now throw in onion, garlic, salt, pepper and herbs. Cook till golden. Put the meat back in with the olives, tomatoes, a good glug of white wine and enough stock to cover the meat. Then put the whole lot in the oven for 2 and a half hours at 325 degrees. Or simmer on the stove top until tender. Serve with cous cous or pasta or mash or bread.