Osso buco
Ingredients
2 Tbsp
1 each
3 cloves
½ cup each
1 tsp each
2-3 cloves
Preheat the oven to 160°C.
In a large Dutch oven or saucepan suitable for the oven, brown the meat in the oil in batches. Remove the meat and season.
Add the onion, carrot and garlic to the pan and stir-fry for about 6 minutes, until the onion is tender. Add the tomatoes and juice, stock, wine, herbs and paprika. Return the meat to the pan and bring to the boil.
Cover and cook for 3 hours in the oven or until the meat is tender. Alternatively, cook in a slow cooker on low for 8 hours.
Nine easy ways to reduce food waste
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Megan Wood is a food, travel and lifestyle writer based in Auckland.megan.wood@nzme.co.nz
I am that person who has a dozen airtight containers taking up room in my fridge because I just can t bear to throw out food. I save spoonfuls of cooked rice, a couple of broccoli florets and half-used tubs of tomato paste.
Sadly, however, a lot of them sit there for so long that they have been rendered utterly unrecognisable by the time I get around to throwing them out.
I ended up clearing out the fridge feeling like an abject failure. That food could have been put to good use, if only I was more organised. Something had to change. And that something was me.
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