This family favourite is bursting with memories for me. My grandad used to cook this stew when we would all stay at my grandparent’s beautiful beach house in Sarina. After a full day of playing on the beach, swimming and cracking Indian almonds in the garage, the smell of this stew would waft through the house as we all got cleaned up for dinner and put toothpaste on our mozzie bites.
It has been years and years since I smelt or tasted this stew, and since my beloved grandad’s passing, I wondered what had happened to the recipe. To no surprise at all, I found that apparently the secret to his signature dish was flouring the meat and letting it burn in the pan to get it all crispy! No shock horror there, grandad had a triple bypass when I was born and, although (thanks to grandma) he lived 3x longer than expected, lost a massive amount of weight and ended up being a pretty damn healthy dude (literally didn’t have a wrinkle!)… he certainly was partial to anything salty, burnt and crispy.
After some heavy cravings for a stew, I rounded up the ingredients I would naturally chuck together, and the taste was exactly the same as my childhood favourite! I couldn’t believe it, and am so stoked that I have been able to make this recipe from 100% whole foods.
I hope it brings warmth to your belly, a smile to your face and a memory to share with your loved ones.
Ingredients (serves 4-5)
- ½ cup mushrooms
- 2 cups spinach
- 4x lamb osso bucco (about 600g)
- 1 celery stick, diced
- 2 carrots, chopped roughly
- 1 onion, diced
- 2 cups pumpkin, chopped roughly
- 2 cups sweet potato, chopped roughly
- 1 cup bone broth
- 1 tsp curry powder
- 1 tsp dried or fresh rosemary
1. On high-heat, add onions/leek and garlic to a healthy splash of coconut oil. Stir around to start to soften, and make some room for the osso bucco.
2. Add osso bucco to pan and allow to brown (only needs 30 seconds each side). Ensure meat isn’t stuck to pan, but free to move around.
3. Reduce heat to medium-heat, and add bone broth, along with all vegetables (pumpkin, sweet potato, celery, carrots, mushrooms). Ensure that osso bucco is covered with liquid.
4. Put lid on and allow to cook, covered, for 1 hour.
5. After 1 hour, check that vegetables are tender and osso bucco is falling apart. Add the spinach and allow to wilt for 15 mins. Sprinkle over the curry powder and rosemary, and any other herbs you’d like to add.
6. Enjoy with friends, wine, and watch for bones!