the invisible cookbook

Here is a simple recipe for a hearty stew, perfect for winter evenings. The carrots we have been getting lately, have been so sweet which I think is important to make this stew work. So try and use organic ones if you can.

Marinade

4 pieces of osso bucco (try and get smaller pieces if you can)
1 ½ tsp paprika
1 ½ tsp garam masala
1 tsp coriander seeds ground
¾ tsp cinnamon
½ tsp cumin
½ tsp sea salt
Juice and lime of 1 lemon
3 Tbsp oil

Stir spices, lemon and oil into a smooth paste and coat over the meat. Allow to sit for half an hour before searing on both sides in a hot oiled pan.

For the Stew

1 large onion
4 cloves garlic
1 sprig fresh rosemary
2 bay leaves
a few good sprigs fresh thyme
4 carrots sliced
4 – 5 celery sticks
1 ½ cups chicken stock
¼ cup apple cider vinegar
1 can tomato or one cup tomato puree
1 cup water
salt and pepper to taste

Pre heat oven to 190 °C/374 ºF. Saute onions and garlic until soft and translucent. Turn down the heat and add the thyme, rosemary, carrots and celery. Pop on the lid and allow to sweat for 5 – 10 minutes stirring every now and again as needed. Add all other ingredients minus the meat and bring to the boil. Add the meat and bring to the boil again. Transfer to an oven proof pot with a lid and place in preheated oven for 1 hour. Alternatively you can continue cooking on the stove top for an hour.

Serve with brown rice and enjoy.