Osso Buco – my way

Seeing as Jamie Oliver has pissed off the whole of West Africa with his take on jollof rice this week, I thought I’d have a go at rustling some feathers.
Osso Buco is slowly cooked veal shin in a wine based broth, originating in Italy.
If you showed my recipe to any Italian, they’d probably spit on it. Good. Recipes are there as guidelines, to guide you to a delicious meal. And it’s YOUR delicious meal, so why not make it how you want it? Not everyone likes the same things, so whenever you’re cooking, follow your tastes, don’t just blindly follow the recipe.
Osso Buco never has any beans in it, and is also always served with a risotto Milanese or wet palenta. There’s also argument over tomatoes and garlic and what herbs to use, but I just followed my tastebuds! Please feel free to do the same.
You may struggle to get/find veal shin near you, but if you can get your hands on it, it really is worth a go.

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As usual this recipe is enough to feed two greedy people, but you could definitely feed more out of the sauce.
25g butter
1 tbsp oil
1 brown onion, diced
1 carrot, diced
1 stick celery, diced
2 350g piece veal shin, cut horizontally with bone in
20g flour
300ml white wine
300ml chicken stock
6 tomatoes
1 tin cannellini beans
A few sage leaves
1 lemon
A few cloves garlic
Small bunch of parsley
1 crusty loaf of bread
Parmesan

In a casserole dish, heat the oil till it is very hot. Meanwhile, dust your veal with seasoned flour. This will help you get a nice crust on your meat and also to give a bit of body to your sauce.
Place the meat in the pan and leave it to brown for several minutes on each side. Don’t move it, don’t shake the pan, just trust your instincts and let it brown for a while. If you’re not confident then lift them up to have a peak every now and again! Once browned, put aside on a plate.

Add the butter to the pan and melt, then throw in your miso frito or carrot, onion and celery to you and me, along with a bit pinch of salt. You’ll want to sweat these nice and slowly until they’re translucent.

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Throw in a few peelings of lemon rind, some smashed cloves of garlic, still in there skin and the sage leaves. Sweat these for a few minutes before wacking up the heat and chucking in your wine. Reduce this by more than half and then add your stock. Bring to the boil then add your tomatoes and meat back to the pan.
Stick a lid on, turn the heat right down and cook for 2 hours, turning the meat every 30 minutes.
Meanwhile make a little gremolata. This is absolutely vital to this dish. Simply grate, finely chop or crush half a clove of garlic, zest the rest of the lemon and finely chop your parsley and chuck it into a bowl with a splash of oil.
Half an hour before the end of the cooking time, throw in your beans and your pretty much there!
Serve with the gremolata, a sprinkling of Parmesan and a big hunk of crusty bread.
Make sure you get all of the bone marrow out of the middle of the bone. The best bit if you ask me!

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