Ossobuco al Disco

Dive into the heart of Argentine cuisine with Ossobuco al Disco, a soulful and rustic dish that combines the hearty flavors of osso buco with the vibrant flavors of squash and sweet potato purée. Traditionally cooked outdoors over an open flame, this dish is a festive and communal event, ideal for savoring with family and friends. The long, slow cooking process ensures melt-in-your-mouth tenderness, enriched by the aromatic blend of wines and spices.

Ingredients

🥩 Osso Buco, Bone-in Veal Shank, cut into thick sections
🌾 Flour, for dusting Generic
🫒 Olive Oil, for frying and seasoning Generic
🧄 Chopped Garlic
🧅 Onion, julienned
🌶️ Red Bell Pepper, julienned
🫑 Green Bell Pepper, julienned
🥬 Leek, sliced
🧂 Salt Generic
🌶 Paprika, Pimentón Generic
🌿 Dried Oregano
🌶 Ground Chili, Ají Molido Generic
🍃 Bay Leaves, 1-2 leaves
🍷 Red Wine Generic, for deglazing
🥣 Vegetable Broth, 1 liter
🍠 Sweet Potato, cut into large rounds
🎃 Squash, cut into large rounds

Instructions

1- Prepare the Osso Buco:

• Cut the osso buco into thick, cross-sectional pieces, ensuring the marrow bone is intact.
• Lightly dust each piece of osso buco with flour.

2- Sear the Osso Buco:

• Heat the cooking disc over a strong fire until hot.
• Add olive oil and place the floured osso buco pieces into the hot disc. Sear for 5-7 minutes on each side until golden brown. Remove and set aside.

3- Sauté the Vegetables:

• If necessary, add a little more olive oil to the disc.
• Add the sliced onions, red bell pepper, green bell pepper, and leeks. Add the chopped garlic and sauté until softened.

4- Assemble and Simmer:

• Season the vegetable mixture with salt.
• Place the seared osso buco pieces on top of the sautéed vegetables.
• Add paprika, oregano, ground chili, and bay leaves.
• Pour in the red wine, followed by enough vegetable broth to cover the osso buco. Bring to a simmer.

5- Slow Cook:

• Cover the disc (optional) and let it simmer over low heat for approximately 2.5 to 3 hours.

6- Add Root Vegetables:

• About 20-25 minutes before the end of cooking, add large rounds of sweet potato and squash to the disc.

7- Final Touches:

• Continue cooking until the meat is tender and the root vegetables are cooked through but still hold their shape.

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3.5 hours
Servings: 6
Calories per serving: 550
Proteins per serving: 45g
Fats per serving: 30g
Carbohydrates per serving: 35g
Equipment: Cooking Disc (Disco) No brand visible, Portable Gas Burner/Stove No brand visible, Cutting Boards No brand visible, Chef's Knife No brand visible, Metal Tongs No brand visible, Wooden Spatula No brand visible, Large Metal Ladle No brand visible, Ceramic Mixing Bowls, Baking Tray/Pan, Small Pitcher, Small White Enamelware Plate

Cooking Tips

• Ensure the cooking disc is well-greased after cleaning to prevent oxidation.
• Allow enough time for slow cooking to achieve the tenderness.
• Add root vegetables towards the end to avoid overcooking.

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Ossobuco al Disco