Ingredients (serves 8)

• 1kg Osso bucco
• 2 large brown onions sliced
• 4 Garlic cloves chopped
• Handful of celery leaves chopped
• 3 Corn cobs halved
• 4 Carrots large, chunked
• 1 Pumpkin small, chunked
• 6 Potatoes large, halved
• 1 1/2tbl Cumin
• 1 1/2tbl Sweet Paprika
• 1 1/2tbl Oregano dried
• Sea salt flakes
• Olive oil
• Beef bone broth
• Cooked pasta
• GARNISH:
• Coriander chopped
• Sriracha

Method

1. On medium heat, sear osso bucco in a large cast iron pot in a drizzle of olive oil and set aside.
2. Stir in onions, garlic and celery leaves. Once it starts to brown return osso bucco to the pot.
3. Pour in beef bone stock till the pot is 3/4 filled. Season with salt. cover with lid and place on med heat.
4. At the 30 minute mark add in the carrot and potatoes. After 40 minutes stir in pumpkin and cook for additional 15 minutes. If the osso bucco is soft then it’s ready. Add in the corn cobs, cover with lid and turn off heat. The remaining heat will cook the corn.
5. Important to note when serving, place the cooked pasta in the bowl and add the ingredients. Do not mix pasta into the soup and store separately as the pasta will absorb the broth.
6. Garnish with coriander and sriracha, enjoy!