Tender, slow-cooked Osso Bucco, hearty vegetables and a rich red wine sauce come together in this camp oven classic. Perfect for cooler nights around camp, this Ozpig recipe rewards patience with melt-in-your-mouth flavour.
Gear
Ingredients
- 4 pieces thickly cut Osso Bucco, fat trimmed
- 1/2 cup plain flour
- 1 tbsp olive oil
- 1 brown onion, thinly diced
- 2 stalks celery, diced
- 2 parsnips, cut into thick chunks
- 1 cup red wine
- 1 x 400g can chopped tomatoes
- 1 cup veal or beef stock
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Method
- Heat your 9 Quart Camp Oven and add the olive oil.
- Add the Osso Bucco and cook on both sides until lightly browned.
- Remove the meat from the camp oven and add the onion, celery and parsnip. Cook until lightly browned.
- Add the red wine and allow the mixture to boil for 1 minute.
- Add the chopped tomatoes, stock, crushed garlic and rosemary.
- Place the Osso Bucco on top of the vegetables in a single layer if possible.
- Use the diffuser under the camp oven to reduce the heat, or place the camp oven on the side warming plate with the side of the pot touching the Ozpig to maintain heat.
- Rotate the camp oven every 10 minutes during cooking.
- Check the camp oven halfway through the cooking process. If required, return it to the top plate and add more stock.
- Cook until the meat is tender and falling from the bone, then serve and enjoy!
About the author
Ozpig
Built for camp cooks, backyard entertainers and outdoor adventurers alike, the team at Ozpig know a thing or two about cooking over fire. Their unique range makes it easy to create delicious meals and unforgettable moments wherever you set up.