Osso Bucco (Stovetop)
Paleo Princess: 
Cuisine: Modern Australian
A warm beautiful stew that is fantastic to serve with vegetables or cauliflower rice.
  • 750 - 900g sliced veal shin (osso bucco)
  • 2 Tablespoons olive oil
  • 1 medium sized red onion, thinly sliced
  • 25g fresh garlic, peeled and finely sliced.
  • 1 Tablespoon grated ginger
  • 3 Tablespoons Niulife Coconut Amino Sauce
  • 2 Tablespoons Niulife Coconut Barbeque Sauce
  • ½ teaspoon dried chilli seeds
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground pink himalayan salt
  • 1 Tablespoon coconut sugar
  • 1 cup beef stock
  • bunch of coriander, chopped
  • 1 mild red chilli, sliced finely lengthwise
  • 1-2 Tablespoons tapioca flour *optional*
  1. Place the osso bucco in a bowl and toss & rub with the olive oil.
  2. In a separate bowl, mix together the beef stock, amino sauce, barbeque sauce, garlic, ginger, white pepper, chilli seeds, salt and coconut sugar - then set aside.
  3. Heat a large non-stick saucepan or large frypan on high heat on the stove.
  4. Once the pan has heated, brown the osso bucco (on both sides) to seal the meat.
  5. Add the sliced onions and stock mixture, stir till combined then allow to the boil.
  6. Once the stock mixture has started to boil, stir through one tablespoon of tapioca flour until it is dissolved then reduce the heat to low & cover (to allow to simmer) for approximately 1 hour & 15 minutes or until tender.
  7. Remove the lid and if you wish for the sauce to be thicker then increase the heat and add 1 tablespoon of tapioca flour, stirring continuously so that the tapioca flour dissolves and until the sauce thickens.
  8. Remove from the heat & when ready to serve, scatter with the coriander and red chilli. Enjoy x M
Recipe by Paleo Princess at http://www.paleoprincess.com.au/ossobucco/