“Osso Buco” Soup
Osso Buco is one of my favorite classic dishes. Not only is it warm, unctious, hearty comfort food, but its richness and distinct flavor profile makes my taste buds sing. Along with this, it is quite easy to make often with the Winter Rainshadow CSA, as many of the ingredients are commonly included. This time, I really wanted to make osso, but didn’t have the ‘proper’ ingredients. It’s cool, because improvisation is the name of the game. Also, I am currently in the middle of a four week weight loss challenge that I put money on, so I needed to go lower sugar and calories for betting purposes. I did have some stew meat from the farm, and some celery root, carrots, and onion from the CSA that I needed to use up. No, there was no ‘osso buco’ meaning ‘bone with a hole’ (or creamy polenta either!), but it was delicious nonetheless, and satiated my craving fully. So this is an easy one pot option for those with a busy schedule or just want low-cal rich flavors, without much hassle at all.
“Osso Buco” Soup
(serves 6)
(serves 6)
Ingredients
½ lb bacon, chopped to ½ inch pieces
1 lb package stew meat, trimmed and cut into bite size pieces
3 large winter carrots, cut lengthwise into 4 and then sliced to ¼ inch
1 large celeriac bulb, skin removed, and cut into ½ inch dice
1 large white onion, cut into ½ inch dice
5 cloves garlic, minced
16oz can fire roasted tomatoes, diced
8 cups (homemade) chicken stock
1 cup dry white wine
2 tbsp fresh thyme leaves
Salt and pepper to taste
Chili flake (optional for heat)
Fresh parsley and lemon zest to garnish (optional, but delicious)
½ lb bacon, chopped to ½ inch pieces
1 lb package stew meat, trimmed and cut into bite size pieces
3 large winter carrots, cut lengthwise into 4 and then sliced to ¼ inch
1 large celeriac bulb, skin removed, and cut into ½ inch dice
1 large white onion, cut into ½ inch dice
5 cloves garlic, minced
16oz can fire roasted tomatoes, diced
8 cups (homemade) chicken stock
1 cup dry white wine
2 tbsp fresh thyme leaves
Salt and pepper to taste
Chili flake (optional for heat)
Fresh parsley and lemon zest to garnish (optional, but delicious)
Directions
- Render bacon out in a large skillet on medium high heat, stirring until crispy.
- Remove the bacon and add to a crock pot, leaving the rendered bacon fat in the skillet.
- Add stew meat, onion, and garlic to the skillet and brown. Add to the crock pot
- Add carrots, celeriac, fire roasted tomatoes, wine, stock, and thyme to the crock.
- Cook in the crockpot on medium for a couple of hours, tasting all the time, to see if you want more heat (chili flake) or need a little salt and pepper.
- When everything is tender and toothsome to your liking. All slow cookers are different temps, so it is difficult to discern exactly how long to cook, but in my instant pot, it was about 2 hours.
- Serve, garnished with a little fresh parsley and lemon zest.
