Camp Oven Beef Osso Bucco Recipe
Assunta's osso bucco, slow-cooked in red wine, tomato, garlic and rosemary in a camp oven over the Ozpig until tender. Serve with mash and peas.
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Cooking tools:
- Dutch oven
- Heat diffuser
- Outdoor stove
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Tongs
- Garlic press
- Ladle
- Measuring cup
- Plate
Ingredients
- 4 pieces of thickly cut Osso Bucco (fat trimmed)
- 1/2 cup Plain Flour
- 1 tabs Olive Oil
- 1 brown onion diced thinly
- 2 stalks celery diced
- 2 parsnips cut into thick chunks
- 1 cup red wine
- 1 400g chopped tomatoes
- 1 cup veal or beef stock
- 4 cloves of garlic
- 2 sprigs fresh rosemary
- Salt
- pepper
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