Osso Bucco with Tumeric & Fennel Bone Broth - Shadows Health
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Osso Bucco with Tumeric & Fennel Bone Broth

Feast your eyes on this wholesome Osso Bucco. After my first attempts I’ve tweaked the recipe & my god, it’s seriously a mouthful of pure love! The broth is infused with such richness I know every bite is nourishing my whole body. I am a true supporter of conscious eating & ensuring that everything I feed my body with energetically assists in my healing & recovery process. Thank you Cherry Tree Organics for the delicious meat, Primal Collective for your Grass-fed Beef Bone BrothCockatoo Grove for your Extra Virgin Olive Oil. Each of these products adds such tenderness & oomph to the meal.

Slow cooking your meat pre-digests it for you – so if you suffer from gastritis or stomach inflammation it is much easier for you to digest. This process infuses the broth with such a rich wholesome flavour and the meat literally falls off the bone & melts in your mouth.

Our dinner table was full of deliriously happy bellies!

 

Ingredients

  • 4 Pieces of Grass-fed Organic Beef Osso Bucco
  • 2 Large Fennel Bulbs
  • 1 Tomato
  • 2-3 Cloves of Garlic
  • Fresh Tumeric Root, thinly sliced & chopped
  • If in season Fresh Thyme, otherwise rubbed Thyme
  • 4-5 Bay Leaves
  • 1 cup of Grass-fed Beef Bone Broth
  • Pink Himalayan Rock Salt
  • Extra Virgin Olive Oil

Preparation & Directions

To begin, this recipe requires your good old pal the Slow Cooker to be on-hand. Now, be prepared for an estimated cooking time of between 5-6hrs. It will be on low heat for that duration. Slow & steady always wins the race. And I can assure you your patience is worth it, because this meal is so heartily satisfying.

The next step is to thinly slice & chop Fresh Tumeric Root & Thyme (preferably fresh or alternatively rubbed). It’s up to you how much you’d like to use. I love the earthy bitter sharpness of Fresh Tumeric so I tend to use a little extra. Herbs are powerful in both taste & medicinal value & we are all unique so I urge you to experiment & perhaps on your first attempt use less & over time increase the amounts. Just to give you an idea, I roughly use about 1-2 tbsp of both Tumeric & Thyme. If I’m using rubbed Thyme, I will heat the fry pan with Extra Virgin Olive Oil & throw the Thyme in just to infuse the flavor – I place this to the side in a cup & rub it onto the Osso Bucco.

I then boil water in a saucepan & place the Tomato inside. I do this in order to remove the skin of the Tomato. Keep an eye out, it tends to start peeling on it’s own after 2 minutes. I keep it in a little longer to ensure all the skin has been removed as I have a severe intolerance to its acidity. When it’s done, place to the side – once its cooled down you can cut it into quarters.

Next, I cut the fennel into large pieces & heat in the fry pan for 2-3 minutes with Extra Virgin Olive to brown & add a little charring. Afterwards I brown the meat in a fry pan for 1 minute each side.

Now we’re ready to throw all the ingredients into the Slow Cooker. I place the Fennel in first, then the Bay Leaves, 2-3 Garlic Cloves & the skinless Tomato quarters. It’s almost as if you’ve created a bed for the Osso Bucco to rest on. After the meat is on top, I then pour the cup of the Grass-fed Beef Bone Broth in.

Lastly, I smear the Tumeric & Thyme on to the Osso Bucco. Now all you need to do to get this baby cooking is place the lid on top, set it at low heat and let it run for around 6 hours.

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