| Cook Time | 2 hours |
| Servings | serves |
Ingredients
- 700 grams Beef Osso Bucco
- 1 Brown Onion finely chopped
- 2 cloves Garlic Cloves crushed
- 1 Carrot cubed
- 1 stick Celery cubed
- 1 sprig Thyme Leaves
- 400 grams Italian Tomatoes diced
- 2 teaspoons Beef Stock Powder
- 400 grams Long Grain Rice
- Oil
- Salt and Pepper
Ingredients
| |
Instructions
- Heat a little oil in a frying pan. Add onion, garlic, carrot and celery and cook for 5 minutes. Remove to an oven-proof dish.
- Season meat, brown in pan for 3-4 minutes each side and transfer to oven-proof dish. Add diced tomatoes, stock cubes (mixed with 3/4 cup boiling water), thyme, salt and pepper. Stir until well combined.
- Cook covered in moderate oven (180c) for 1 1/2 to 2 hours until meat is very tender. Serve with steamed rice and garnish with extra thyme.
Share this Recipe