Ingredients
For the stock
1kg beef osso bucco
1kg beef soup bones (ask your butcher)
2 large brown onions, halved
salt and pepper to taste
2 tablespoons olive oil
1 cup dry red wine
cold water
For the soup
2 carrots, peeled and diced
1 stick celery, diced
1 cup barley
1/2 can chopped tomato
parsley, salt and pepper
reserved stock and meat from osso bucco
Method
Preheat your oven to 220°C. Place the osso bucco, beef bones and onion halves on a baking tray. Season with salt and pepper and drizzle with olive oil. Bake for around 45 - 60 minutes, or until the meat has developed a deep brown colour
Take the tray out of the oven. Place a deep stock pot on high heat then pour in the red wine. Reduce the wine by half then place the browned meat, bones and onions to the pot. Cover with cold water and bring to the boil with the lid on. Reduce the heat to the lowest simmer possible, leaving the lid slightly adjar. Simmer the stock for 2 and half hours or more.
Strain the stock through a seive and set it aside to cool. Remove the meat from the osso bucco and shred into bite sized pieces, set aside. When the stock is cooled you can skim off any excess fat or impurities from the top.
To make the soup, bring the stock to the boil. Add the barley, tinned tomatoes, carrots and celery to the pot. Simmer on a low heat for 45 minutes to an hour, until the barley is soft. Stir in the reserved shredded meat and check for any additional salt and pepper at this point.
Serve with a scattering of fresh parsley and some crusty bread.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
