Puttanesca Osso Buco

By Katrina Meynink

This is a throw in the oven and do other things kind of meal glory. This recipe personifies low effort, high reward. It is hearty and robust in its intent, but it could be served on a warm day with crisp greens as well as doled out in bowls atop some polenta on a cool night when comfort calls.

If you are forward planning in nature, this only gets better with a day or two wallowing in the back of the fridge as the flavours intensify.

OSSO BUCO $11.99 – $47.98
JERICHO ROSE (750ML) $26.00

Serves 6-8 with leftovers

Ingredients
2 tbsp olive oil
6 osso buco (approx. 1.5kg)
2 red onions, peeled, finely diced
4 cloves garlic, chopped
½ bunch basil, leaves chopped
*400g anti pasto mix
Very generous pinch chilli flakes
1 cup chicken stock
1.2L passata
½ cup red wine or rose

*usually available at deli counters – a mix of semi dried tomato, olives & artichokes in oil

Method

Preheat oven to 160°C.

Place a Dutch oven over medium heat. Add the oil and once hot, add the osso buco (you may need to do this in batches so the pot doesn’t lose too much heat). Cook until browned on all sides. Remove to a plate.

Add the onion and garlic to the pot and cook until soft and fragrant, 3-5 minutes. Return the osso buco to the pot and then add the remaining ingredients. Stir gently to incorporate.

Add the lid to the pot then transfer to the oven. Alternatively, you can transfer everything to a roasting dish and cover tightly with foil.

Cook for a minimum of 2.5 hours, you want to cook it until the osso buco is almost collapsing to the touch and the sauce has reduced and taken on a beautiful dark red golden colour.

Season very generously with salt and pepper. Scatter over a few basil leaves and serve. A hunk of glorious sourdough is an excellent addition for swiping through all of that amazing sauce.