Ingredients
- 1/3 cup (80ml) olive oil
- 1 stick celery, finely chopped
- 1 onion, finely chopped
- 1 rasher bacon, finely chopped
- 1/3 cup plain flour
- Salt & freshly ground pepper
- 800g of beef or veal osso bucco
- 4 cups (1 litre) Massel chicken style liquid stock
- 4 globe artichokes
- 1 lemon
- 1 bunch Dutch carrots, trimmed, scrubbed, leaves reserved
- 200g green beans, chopped
Method
- Step 1Heat half the oil in a large casserole dish. Add celery, onion and bacon, cook, stirring for 5 minutes. Remove from pan.
- Step 2Place flour, salt and pepper in a large bowl. Add osso bucco and toss until well coated in flour mixture, shake away excess.
- Step 3Heat remaining oil in casserole and cook osso bucco in 2 batches, until browned on both sides.
- Step 4Return all meat to casserole dish with celery mixture and stock. Simmer, covered for 40 minutes.
- Step 5Meanwhile, remove several layers of green outer leaves from artichokes until they are about half their original size. Trim tops and stems and peel stems. Halve each lengthways and remove hairy choke from centre with a teaspoon.
- Step 6While preparing artichokes, place them in a bowl of water combined with juice of lemon to prevent discolouration.
- Step 7Add artichokes and carrots to stew. Cook covered for further 30 minutes, or until tender. Add beans for last 10 minutes of cooking. Serve stew garnished with reserved carrot leaves.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2956 kj
Energy
47g
Fat Total
14g
Saturated Fat
15g
Fibre
47g
Protein
105mg
Cholesterol
1295.44mg
Sodium
6g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Wine suggestion: A soft and spicy wine, Orlando Jacob Creek’s Grenache Shiraz, priced under $10, has a raspberry aroma and a red berry palate with persistant fruit flavour. It makes a good accompaniment to chicken, beef or veal dishes.
- Author: Jess Sly
- Image credit: John Paul Urizar
- Publication: Fresh Living
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