Osso Bucco stew is a great winter dish. It goes well with rice, bread, polenta or mashed potato. Star anise and Bay leaves give this stew a wonderful aroma.
- 2 pieces of Osso Bucco
- 1 large Spanish onion, sliced
- 3-4 cloves garlic, crushed
- 1 small piece of ginger, crushed
- 2-3 Star Anise
- 2-3 Bay leaves
- 2 tomatoes, chopped
- 3/4 cup kidney beans, soaked overnight (or you can use a can of kidney beans)
- Salt as desired
- Pepper as desired
- 2 tablespoon oil
- 3 cups water
- Heat oil on a medium heat in a deep pot.
- Brown the meat on both sides.
- Put onion, garlic, ginger, bay leaves and star anise into the pot and fry them for few minutes until the onion gets brown.
- If you are using the soaked kidney beans, add them now. If you are using canned beans, add it after the meat is half cooked.
- Add tomatoes and mix it well with the rest of the ingredients.
- Put water and season it with salt and pepper.
- Cover the pot, lower the heat to medium low and cook it until the meat falls off the bone. It may take you over an hour.
- Stir the stew well before serving.