Morrocan-spiced Osso Bucco


(Serves 8)

3 kl. kenchi beef (osso buco) 
8 pcs. carrots, chopped lengthwise 
1/4 cup garlic, chopped 
1/4 cup onions, chopped
2 cups celery, chopped 
1/2 cup red wine
1/2 cup olive oil
3 cups tomato sauce
2 tbsp. tomato paste 
1 tsp. cinnamon 
1 tsp. paprika 
1 bayleaf

1. Season your kenchi beef with salt and pepper. Boil in a pot filled with 7 to 10 cups of water for 2 hours. Then, remove meat and bones from stock. Set aside. Save stock.

2. In a large pan, sautee in olive oil the following: garlic, onions, carrots, celery, bay leaf, tomato sauce &tomato paste, cinnamon and paprika. Bring to simmer then add red wine. 

3. Place rested and pre-cooked beef on top of simmering liquid . 

4. Add more red wine to create more sauce. Cover pan and let cook for another 20 minutes over medium heat.

5. Serve.


From my Kitchen to yours with love, Sabrina

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