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Gluten Free, High-Protein
Kids’ osso buco
30 mins
4 Servings
Don’t get too caught up with the fancy name of this dish… we’ve used ground beef and venison here (though you can just use regular mince) to ostensibly produce a super-healthy and family-friendly version of burger and beans, that the kids will love.
Brilliant Bases Used In This Recipe
Tomato Fondue
Bone Marrow Broth
About This Recipe
Don’t get too caught up with the fancy Italian name of this dish… while it means ‘bone with a hole’ and is ordinarily made with veal or beef shin, we’ve used ground beef here to ostensibly produce a super healthy version of burger and beans!
Osso buco is a cornerstone of menus in northern Italy, especially in the Lombardy region and the fashion hothouse of Milan. Here, we’ve simplified the dish to make it family friendly, replacing that shin beef with ground beef reduces the cooking time massively and makes it more visually attractive to younger family members.
In the video, we talk about the importance of getting the best beef you can buy – organic and grass-fed means it will have a deeper flavour, but also higher levels of heart healthy omega 3s. Jason suggests another way of elevating it too, adding some lean venison to the beef will again deepen the flavour but will also enhance the nutritional value as venison is high in protein but low in fat and contains a number of vitamins and minerals.
The other cornerstones of the dish are cannellini beans – high in protein and fibre, and low in fat – and two of our Brilliant Bases, Tomato Fondue and Bone Marrow Broth.
- Pre-heat the oven to 200C/400F (fan) or 220C/430F (convection)
- Add the smoked paprika and sea salt crystals to the minced meat, bind together and weigh out 4 x 125g balls.
- Flatten these down on lightly oiled surface and create a clear hole in each on to reflect the origins of the dish (the patty should look similar to an off-centre doughnut ring)
- Heat a non-stick oven-proof pan large enough to accept all the ingredients
- Add the patties to the pan and brown each side (Note: these can be made up to three days in advance and kept covered in the fridge)
- Once all browned off, simply load the pan with the remaining ingredients, cabbage, drained beans, Tomato Fondue and Bone Marrow Broth
- Cover the pan with a lid or aluminium foil and place in the oven for around 20 minutes
- Serve with Elevated Salsa Verde, crusty bread and/or mashed potatoes
Video
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Ingredients
500g/18oz of minced beef shin or 350g/12oz beef and 150g/5oz venison 1 tsp smoked paprika 350g/12oz BB Tomato Fondue 250g/9oz BB Bone Marrow Broth 250g/9oz organic cannellini beans 100g/4oz raw thin sliced Savoy cabbage leaves Sea salt to taste
Nutrition Per Serving
Calories
261
Fats
7G
Carbs
14G
Protein
34G
Method
Don’t get too caught up with the fancy Italian name of this dish… while it means ‘bone with a hole’ and is ordinarily made with veal or beef shin, we’ve used ground beef here to ostensibly produce a super healthy version of burger and beans!
Osso buco is a cornerstone of menus in northern Italy, especially in the Lombardy region and the fashion hothouse of Milan. Here, we’ve simplified the dish to make it family friendly, replacing that shin beef with ground beef reduces the cooking time massively and makes it more visually attractive to younger family members.
In the video, we talk about the importance of getting the best beef you can buy – organic and grass-fed means it will have a deeper flavour, but also higher levels of heart healthy omega 3s. Jason suggests another way of elevating it too, adding some lean venison to the beef will again deepen the flavour but will also enhance the nutritional value as venison is high in protein but low in fat and contains a number of vitamins and minerals.
The other cornerstones of the dish are cannellini beans – high in protein and fibre, and low in fat – and two of our Brilliant Bases, Tomato Fondue and Bone Marrow Broth.
- Pre-heat the oven to 200C/400F (fan) or 220C/430F (convection)
- Add the smoked paprika and sea salt crystals to the minced meat, bind together and weigh out 4 x 125g balls.
- Flatten these down on lightly oiled surface and create a clear hole in each on to reflect the origins of the dish (the patty should look similar to an off-centre doughnut ring)
- Heat a non-stick oven-proof pan large enough to accept all the ingredients
- Add the patties to the pan and brown each side (Note: these can be made up to three days in advance and kept covered in the fridge)
- Once all browned off, simply load the pan with the remaining ingredients, cabbage, drained beans, Tomato Fondue and Bone Marrow Broth
- Cover the pan with a lid or aluminium foil and place in the oven for around 20 minutes
- Serve with Elevated Salsa Verde, crusty bread and/or mashed potatoes
Method
Ingredients
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