OSCO Bucco Soup

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!