1 beef osso buco (2 if you’re using veal)
2 onions, finely chopped
2 carrots, finely cubed
2 stalks of celery, finely cubed
1 tbsp fat (e.g. butter, coconut oil, olive oil)
herbs (rosemary, thyme, sage, bay leaves)
1 dl dry white wine
4 dl stock
salt, to taste
80 dkg spinach
40 dkg potatoes, peeled
2 cloves of garlic, finely chopped
2 tbsp butter, ghee or olive oil
salt and pepper to taste
3 dkg parmesan or other aged cheese, grated

Some animal source foods, such as marrow, fatty meats and aged cheese contain significant amounts of vitamin K, but in any case, it’s recommended to rely on plant sources. Of the latter leafy green vegetables have extraordinary vitamin K content.  

This dish contains aged cheese, bone marrow and leafy greens, and in a perfect harmony of flavours. Osso buco is beef or veal hind shank cross cut so that the marrow is visible. The meat needs a long time to become tender but as soon as it’s in the oven there’s nothing more to do with it.

Brown the meat in a few minutes in the fat. Take it out then add the vegetables and braise them on low heat for 8-10 minutes (making a sofrito). Add the wine, reduce it to half and add the stock, herbs and the pre-cooked meat. Cover it and place it in the oven at 160 °C for 2.5-3hours. Supplement the liquid, if necessary, but it shouldn’t completely cover the meat. When it’s fork-tender let it rest in the juice a little and it’s ready to be served, together with the marrow. 

Pre-cook the potatoes in salty water, drain them and put the aside to cool down. Heat the butter in a large pot and slightly sauté the garlic. Add the spinach, salt and pepper and sauté until the leaves collapse but are still bright green. Slice the potatoes into 1 cm disks. Preheat oven to 180 °C. Layer the spinach and potatoes in a heat resistant dish in a way that the top layer is potatoes. Grate an ample amount parmesan on top and bake in the oven for 20-25 minutes until golden brown. 

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