This Black Garlic Osso Bucco is a melt-in-your-mouth dish, slow-cooked to perfection with tender meat, rich black garlic, and hearty vegetables, served over creamy potato and cauliflower mash for a comforting meal.
Black Garlic Osso Bucco and Mash
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
6 minutes
Black Garlic Osso Bucco and Mash is a deeply flavorful, slow-cooked dish that brings together the rich umami of black garlic with the tender, fall-off-the-bone texture of Osso Bucco. The meat is simmered in asavory blend of tomatoes, black olives, and a mix of carrots, celery, and cannellini beans, all enriched by the unique sweetness and complexity of black garlic. The sauce is luxuriously thickened and full of earthy flavors, while the creamy potato and cauliflower mash provides the perfect base to soak up every drop. Finished with fresh parsley, this dish is a comforting and hearty meal that’s perfect for long, slow-cooked indulgence.
Author:Black Garlic & Co.
Ingredients
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Two tbsp olive oil
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200g onion, sliced
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1kg Osso Bucco
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One tin tomatoes
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300g carrot, diced
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300g celery, sliced
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Twelve black olives
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Four large Black Garlic Cloves, chopped
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One handful of fresh parsley, chopped
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Two flat tsp beef stock paste
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One flat tbsp Black Garlic Savoury Paste
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Salt and pepper
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One tin cannellini beans, drained
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One tbsp cornflour
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400g potatoes, diced
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400g cauliflower, chopped
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Two tbsp butter
Directions
Heat a large frying pan on a medium flame with 1 tbsp olive oil. Lightly sauté the onions and then put them in the slow cooker.
Heat the same pan with 1 tbsp olive oil, then quickly sear both sides of the Osso Bucco. Take off the heat and leave it aside for now.
Turn the slow cooker on high and pour in the tinned tomatoes. Add carrot, celery, olives, black garlic, parsley, stock paste and black garlic savoury paste. Pour in the cannellini beans, season with salt and pepper, then stir through.
Submerge the meat to the bottom of the slow cooker and put the lid on. Cook for 6 hours or until the meat falls off the bone.
If you need to thicken the sauce just before serving, mix 1 tbsp of cornflour into a small bowl with just enough cool water to make a paste. Pour the slow cooker while still cooking on high and stir evenly into the sauce. Replace the lid for 10 minutes.
In the meantime, prepare the mash by boiling potatoes and cauliflower until soft. Drain, then mash with butter, salt and pepper. Serve Osso Bucco on top of the mash.
Recipe Note
TIPS: Be aware of olive seeds.