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Canada 150


      In the kitchen with Sandra: Osso Bucco Stew

      May. 31, 2016

      In the kitchen with SandraStews may very well be one of the oldest and most popular cooking methods since ancient times. We have seen references to stews by the Scythians around 8th century BC as well as during Roman times. One of the first cookbooks ever written, Le Viandier, had many recipes for stews. Every culture has had its own version of stews using different ingredients, including the popular Irish stew and American Beef Stew. Stews can be a wonderful way to experiment with different meats and vegetables.

      Osso Bucco Stew

      1 tbsp olive oil
      1 1/2 cups water
      1 cup crushed tomatoes
      1 small onion diced
      2 bulbs garlic, peeled
      4 large mushrooms, quartered
      1 large carrot, peeled and cut into 1 inch pieces
      4 small pork osso bucco
      Salt and pepper to taste

      In a shallow pan over medium high heat, heat the olive oil. Add the pork osso bucco and sear both sides. Add the onions, garlic, mushrooms and carrots. Sauté for about 2 minutes, then add the water and crushed tomatoes. Turn down the temperature to a low setting and let cook for about 1 ½ hours. Season to taste with salt and pepper. Can be served with rice or pasta as a side dish, or better yet, with a loaf of crusty Italian bread! Enjoy!

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