Soup is the ultimate comfort food in winter. In this recipe, Angela Nicolettou combines osso bucco with vegetables in a hearty soup, a warmer for body and soul.
Osso bucco and vegetable soup
1 kg osso bucco
3 carrots, diced
3 potatoes, diced
½ bunch celery, diced
2 zucchini, diced
1 onion, diced
1 leek, diced
2 cloves garlic, diced
1 can diced tomatoes
½ cup small dried pasta
½ cup extra virgin olive oil
Parsley to garnish
Place the osso bucco in a saucepan with plenty of cold water and boil gently, skimming the surface as needed (about 30 mins). Add one diced carrot, the thick parts of the celery and the onion. Continue to simmer for one hour (top up with boiling water if needed).
Remove the meat and set aside. Pour broth through a fine sieve to remove the vegetables and any impurities. Reserve broth.
When meat is cool enough to handle, dice into small pieces and discard the bones and fat.
In a clean large saucepan, add the olive oil and the leeks. Cook until the leeks begin to soften. Add the garlic, remaining carrots, celery and zucchini and cook for 5 minutes.
Add the broth, diced meat, potatoes and tomato. Season with salt and pepper. If it is too thick, you can add some boiling water.
Simmer until vegetables are just cooked and add the pasta. Continue to simmer, stirring from time to time until the pasta is cooked. Serve, garnished with parsley and a drizzle of olive oil.