Osso Buco with Basil Pesto
A hearty and tasty meal for the cooler weather! Serve alongside a creamy potato mash or some fresh crusty bread!
- 600g Osso Bucco
- 1 tbs olive oil
- 500ml beef stock
- 1 onion, diced
- 2 carrots, diced
- 2 x 400g cans cannelini beans drained and rinsed
- 1 bouquet garni
- 1 cup chopped green beans
- BASIL PESTO
- 2 cups Basil leaves
- 1/4 cup pine nuts
- 1 garlic clove, chopped
- 1/4 cup olive oil
- 40g parmesan, finely grated
- Lemon wedges to serve, optional
Cooks in: 1 1/2hr Prep 10 min
- Preheat oven to 180c.
- Pat osso buco dry with paper towel, brush with oil and sprinkle with salt and pepper. Heat a large cast iron pan with a lid over high heat and brown osso buco on both sides.
- Add stock, onion, carrot, cannelini beans and bouquet garni. Bring to the boil, cover meat with a piece of baking paper and then the lid and place in oven for 1 1/2 hours or until beef is very tender.
- Add the green beans for the last 10 minutes of cooking.
- Place Basil, pine nuts and garlic in a small food processor and process until finely chopped. Add olive oil and process until smooth. Stir through parmesan and season with salt and pepper. Add lemon juice if desired.
- Divide vegetables and sauce between 4 bowls and top each with a piece of osso buso and a dollop of pesto.
- Bouquet garni is a small parcel of herbs, usually bay leaf, lemon peel, thyme, rosemary, but you can use whatever you have on hand.
- If you're short on time substitute basil presto with a store-bought jar version.