Osso Buco Bean and Vegetable Soup as winter have truly set in.
I bought the usual soup mix and I bought the bean soup mix to make 2 different soups (with bony beef shin) but in the end, decided to combine the 2 and make one very big pot of Osso Buco Bean and Vegetable Soup 😊
- 5–6 pieces of Osso Bucco
- 1 packet soup greens chopped
- 1 packet beans soup mix
- 3 potatoes cubed
- 1 can mixed beans
- 1 packet beef and vegetable soup
- 4 tbsp butter
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1 tsp crushed dry chilies
- 1 1/2 cups seasoned flour (season with what you like)
- Few sprigs thyme
- Bay leaf
- 2 tsp mixed herbs
- 4 cups water
- 2 cups beef stock
- 2 grated tomatoes
Dredge washed and dried Osso Buco in the seasoned flour.
Heat 2 tbsp. butter and 1 tbsp. oil in a large pot.
Add the Osso Buco and brown on both sides.
Remove and set aside.
Add remaining butter and oil to the pot and then add onions, celery (including leaves) and carrots, season and add some Vegeta (or Aromix or Aromat), and bay leaf and fry till glossy, then remove.
Cook on high for 2 minutes with a 1 cup of water.
Return the Osso Buco and the onions, carrots, and celery.
Sprinkle soup powder over. Stir to combine.
Add all water and stock. Add mixed herbs.
Simmer on medium/low for 4 hours. Adjust seasoning.
Add chopped parsley.
On day two, I added the canned beans and more boiling water (not that it was necessary because there was plenty left to freeze).
Prepared, tried and tested Melanie Kramar
- Serving Size: 1
- Calories: 2756
- Sugar: 32
- Sodium: 3471
- Fat: 96
- Saturated Fat: 40
- Unsaturated Fat: 43
- Trans Fat: 1
- Carbohydrates: 185
- Fiber: 28
- Protein: 247
- Cholesterol: 893
Keywords: Osso Bucco, Soup
Some history on Osso Buco
Ossobuco or osso buco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.
The two types of ossobuco are a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf, and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; gremolata is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco.
On day two, I decided to spice it up with some Cauliflower Breadsticks. Enjoy!
Cauliflower Cheese Breadsticks
1 head of cauliflower
1½ cup of grated mozzarella cheese (divided)
½ cup of grated parmesan cheese
1 large egg
2 tbsp freshly chopped parsley
2 tbsp freshly chopped basil
1 tsp salt
½ tsp freshly ground black pepper
1 tsp smoked paprika (divided) (not in the original recipe)
½ tsp red chili flakes (not in the original recipe)
Preheat oven to 200 °C.
In a processor add your cauliflower and process until crumbly.
Add to a glass bowl and microwave for 30 seconds just get rid of excess moisture. (my idea not in the recipe)
Grease a small square baking dish and line with parchment paper.
Mix all the dry ingredients together except for ½ tsp smoked paprika and ¾ cup mozzarella cheese.
Add the egg to bind and mix well.
Spread into the dish and flatten with a spatula.
Bake for 8-10 minutes.
Remove and sprinkle ¾ cup mozzarella and the ½ tsp smoked paprika and return to the oven till the cheese has melted.
Cut while warm. Enjoy together with your soup!
Prepared, tried, and tested Melanie Kramar
We have an entire category with more delicious Soup recipes, other than this tantalizing Osso Buco Bean and Vegetable Soup, so please check them out here: Soup
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