At the moment, twice a week my oldest Miss L does horse riding. What this means is that twice a week we all come home dirty, dusty, hungry, and at this time of year, cold. The best way I have found to get around ordering takeout or going somewhere to eat on the way home is to slow cook something that will com while we are out and will be perfectly cooked when we get home. This can be in the oven or slow cooker. 

On Saturday I decided on a nice slow cooked beef osso bucco, with some kale and risotto on the side. It seems difficult, it seems like lots of components, but once the prep is done it is surprising fly easy. The risotto was the thermomix risotto, minus the mushrooms and with extra Parmesan. The kale is just chopped and gently sautéed before serving dinner. The main dish is put together with vegies from the fridge and whatever herbs you have. If you don’t have osso bucco cuts of meat, use chunks of beef ideal for slow cooking. If you aren’t into risotto, by all means make potato mash, it’ll take the same amount of time to cook as risotto. If neither are your fancy then have bread, or more green vegies. No kale? No worries! Have broccoli, peas, asparagus. The easy thing about a meal like this is you are in charge of what your meal is, based on what is seasonally available and what is in your fridge, freezer or pantry.

Slow cooking food makes you warm inside. It fills your home with beautiful smells and gives a feeling of calm and love.

I hope you are loving easy food

Osso Bucco

7-8 pieces beef shin/osso bucco (or enough beef to feed your family)

1 cup plain flour in a bag, seasoned with salt

Olive oil for pan frying

2 carrots thickly sliced

4 celery stalks thickly sliced

Half a bunch of parsley

2 onions sliced

4 sprigs of thyme

1 spring of rosemary

2 cups of water or stock (I used 2Tbps veggie stock paste and added 2 cups of water)

200gr mushrooms, halved (if small, leave them whole)

Risotto to serve (I used the thermomix risotto recipe, minus mushrooms, with double the Parmesan)

Greens to serve (I sautéed kale as it’s beautiful right now and in saeason)

Coat the beef in the flour in he bag. Shake off as much as you can

Place all the vegetables and herbs in a deep, heavy based roasting dish

Heat the oil in a frying pan and brown the meat. Once browned place on top of the vegetables in the roasting dish

Pour over the water or stock

Seal the roasting dish with aluminium foil and place in a 150degree oven for 3 hours. If you are away longer it won’t matter too much, just make sure you have enough liquid in the dish and the foil is secure

Make the risotto and kale (or whatever sides you are using)

Serve the meat and vegetables with the sides