Christie's Boeuf Bourguignon with Grass-Fed Osso Buco
INGREDIENTS1.5kg Osso Buco
1/2 bottle red wine
1 litre beef stock
3 sticks celery
1 brown onion
5 cloves garlic
10 small pickling onions, shallots or red onions
1 tablespoon brown sugar
2 tablespoon tomato paste
small handful each flat leaf parsley, thyme, oregano
salt and pepperplain flour
Heat a large frying pan to high heat, or your camp oven to hot over coals
Coat osso bucco in plain flour and brown on high heat it batches and set aside.
Roughly chop brown onion, celery and carrot and add to a food processor with the garlic, roughly process until finely chopped and fry off in a large frying pan on medium heat until browned and reduced by about half, set aside.
Leaving them whole or in half for larger onions, brown the small onions, then add the beef, carrot mixture and all other ingredients to the pot and bring to a low simmer - add water to just cover the ingredients.
Cook in the oven for 4 hours at 150C, or in your camp oven for 4 hours on medium coals (gently simmering).
Serve with crusty bread and chopped flat leaf parsley.