- 2kg beef ossobuco
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 750ml btl red wine
- 2 x 28g Continental Beef Stock Pots
- 12g mixed herbs
- 60g butter
- 300g cap mushrooms, thickly sliced
- 1 leek, finely chopped
- 50g (1/3 cup) plain flour
- 1 tablespoon Worcestershire sauce
- 225g (1 1/2 cups) self-raising flour, sifted
- 100g natural yoghurt
- 125ml (1/2 cup) cold water
- 2 teaspoons horseradish cream
- Step 1Preheat oven to 220°C. Combine the beef, sugar, paprika and pepper in an ovenproof dish. Bake for 20-25 minutes or until browned.
- Step 2Reduce oven to 150°C. Whisk wine and stock in a jug and pour over beef. Add herbs. Cover and bake, stirring halfway, for 2 hours or until tender.
- Step 3Transfer the beef to a bowl. Strain the cooking liquid through a fine sieve into a jug. Remove the fat and bones and discard. Coarsely chop the meat.
- Step 4Heat the butter in a saucepan over medium-high heat. Cook mushroom and leek for 3-4 minutes or until the vegetables soften slightly. Stir in plain flour for 1-2 minutes or until combined. Remove from heat. Gradually add the cooking liquid. Place over medium-low heat. Bring to boil, stirring. Simmer for 3-4 minutes or until mixture thickens. Stir in beef and Worcestershire sauce and simmer for 3-4 minutes.
- Step 5Increase oven to 200°C. Divide the beef mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes.
- Step 6Place self-raising flour in a bowl. Combine the yoghurt, water and horseradish in a jug. Season. Stir into the flour. Spoon heaped teaspoons of dough over each pie. Spray with oil. Bake for 15-20 minutes or until dumplings are puffed and golden.
- High protein
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Kerrie Carr
- Image credit: Ben Dearnley
- Publication: Australian Good Taste