Ingredients 1 onion
1 tablespoon olive oil
2 pieces of Osso Bucco
1/2 a butternut pumpkin
2 cups beef stock
2 cups water
1 tablespoon of tomato paste or passata
Some of the ingredients including fine looking pieces of Osso Bucco
Peel and dice the onion. Fry in a little olive oil on a low heat.
Wash the potatoes. Peel potatoes and pumpkin, then cut into small pieces. Uneven is fine because you're going for rustic charm with this dish.
Once onion is browned, add Osso Bucco pieces to the pot. Watch on each side until browned.
Nice and brown
Now is the time to add your beef stock. You can use one already made at home, a shop bought variety like this, or a stock cube and boiling water.
Put the diced up pieces of potato and pumpkin in.
Now add tomato paste or passata. No need to buy this especially for the dish. Use whatever tomato based sauce you have. It just adds a depth of richness to the end product.
Leave to simmer for up to 2 hours. The longer you leave it, the tastier the end product. Keep an eye on the pot, stirring it from time to time. Top up the liquid levels with water if it looks like it needs it. Add a little salt and pepper if you like it and you're done!