Thursday, 7 February 2013

Veal Osso Bucco - By James L

With all the recent bad weather in Sydney I decided to cook a classic winter warmer, although it is in Summer. It is a pretty simple dish to cook, all you need is time. Just ensure you grab some really good meat from your butcher.

Ingredients: 

3kg Veal Osso Bucco
3 Carrots
2 Onions
4 Sticks Celery
1/2 Bulb Garlic
3 Bay Leaves
Few sprigs of Rosemary
Few sprigs of Thyme
Flour (for dusting the veal)
1/2 Bottle Red Wine
1 1/2 Litres of Stock (Vegetable or Chicken)
Tomato Paste
Salt
Pepper
Corn Flour (if it needs to be thickened)

Firstly, dice some onion, carrot, celery and garlic, otherwise known as a mirepoix.
With the Osso Bucco, you will need to dust it lightly with some seasoned flour before searing in a heavy based pot. Brown it evenly in the pot in batches and set aside. This seals the meat and creates all
those yummy brown bits in the pot before deglazing.

Now throw in your mirepoix, carrot, celery and onion mix into the pot along with some bay leaves, rosemary, thyme and season. Fry this on a medium heat for about 8-10 minutes until translucent, stirring once a while and scrape the sticking bits at the bottom of the pot.
Grab a good bottle of red wine. Most red wine will do, but make sure it is nice enough to drink. I like using a full bodied shiraz. Deglaze the pot with the wine.

Reduce the wine by about 1/3 and add some stock. Place the meat back into the pot. In this recipe I had some home made vegetable stock left over but any stock would work such as a good packet stock. I don't usually use stock cubes as i find it a little salty. Use enough stock to just cover the meat and turn the heat down. Add 2 cans of tomatoes and a tablespoon of tomato paste.
Now you can have a nap, watch TV or chill out with some beers. Simmer the Osso Bucco for about 4 hours or until the meat is falling off the bone. Taste the sauce and ensure it is seasoned right. If it isn't
thick enough, thicken the sauce with a cornflour solution. Finish the dish off with a gremolata, finely chopped parsely, garlic and lemon zest.

Tonight i served this with some mashed potato, but you can easily make some nice pasta and stir through the sauce and shred the meat making one of my favourite pasta dishes.

- James is guest blogging as Alissa discovers the joys of a 'completo' in Chile

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