Ingredients:
3-4 pieces of osco bucco beef pieces
½ onion – chop small
1 whole tomato – no need to cut
Carrot – peeled and diced
1 big Sweet potato – peeled and diced
5-6 sticks or ½ a bunch of Celery – chop small (not dice)
1 Zucchini – chop medium to big (cut off ends but leave skin on)
1 litre Massel Beef Stock liquid (you can add water and extra beef stock cubes to taste if making a bigger batch!)
I also added the stem part of broccoli - diced (save the little trees for another dish)
Instructions:
Heat wok or frypan – no need to add oil
When it is very hot – add osco bucco (2 – 3 pieces) in pan – no need to add anything – sear meat on both sides to seal in juices (no need to remove from bone – it will fall off during the simmering phase)
Dice vegetables very small – 0.5 cm – nice and small
Bring to boil then cook on low heat for 3 – 4 hours (stir ever so occasionally to prevent sticking to the bottom of the pot) – put lid on stockpot
Serve with freshly baked GFCF/yeast free bread and enjoy!
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