Osso bucco
Delicious served on a bed of saffron rice with a sprinkle of gremolata.
Serves 6
6 veal or beef osso bucco
½ cup plain flour, seasoned with salt and pepper
2 tablespoons olive oil
2 tablespoons butter
½ cup carrot, finely chopped
½ cup celery, finely chopped
½ cup onion, finely chopped
1 clove garlic, crushed
½ cup wine, red with beef or white with veal
2 cups stock, beef with beef or chicken with veal
1 can chopped tomatoes
2 tablespoons tomato paste
1 anchovy, finely chopped
1 clove garlic, crushed
Gremolata
2 lemons, zested
4 tablespoons parsley, chopped
Flour the meat and lightly brown using oil and butter, in a heavy based casserole dish with a lid. Remove from pan.
Sauté carrot, celery, onion and garlic in a small amount of olive oil until soft.
Return the meat to the pan.
Add the wine, allow to bubble. Add stock, tomatoes, and tomato paste.
Cover the pan and simmer until tender, approx. 2 ½ -3 hours.
Uncover and reduce until sauce is thick and rich.
Stir in the anchovies and additional crushed garlic.
Simmer for another five minutes.
Saffron rice
1 cup rice, long grain
½ teaspoon saffron threads
In a saucepan add saffron threads to 2 tablespoons boiling water, and stir to release strong yellow colour. Allow to soak for 10 minutes.
Add 1 ½ cups of water to the saucepan with saffron threads and bring to the boil.
Add the rice to the boiling water and cook until tender and liquid is absorbed. Drain well.
Serves 6
6 veal or beef osso bucco
½ cup plain flour, seasoned with salt and pepper
2 tablespoons olive oil
2 tablespoons butter
½ cup carrot, finely chopped
½ cup celery, finely chopped
½ cup onion, finely chopped
1 clove garlic, crushed
½ cup wine, red with beef or white with veal
2 cups stock, beef with beef or chicken with veal
1 can chopped tomatoes
2 tablespoons tomato paste
1 anchovy, finely chopped
1 clove garlic, crushed
Gremolata
2 lemons, zested
4 tablespoons parsley, chopped
Flour the meat and lightly brown using oil and butter, in a heavy based casserole dish with a lid. Remove from pan.
Sauté carrot, celery, onion and garlic in a small amount of olive oil until soft.
Return the meat to the pan.
Add the wine, allow to bubble. Add stock, tomatoes, and tomato paste.
Cover the pan and simmer until tender, approx. 2 ½ -3 hours.
Uncover and reduce until sauce is thick and rich.
Stir in the anchovies and additional crushed garlic.
Simmer for another five minutes.
Saffron rice
1 cup rice, long grain
½ teaspoon saffron threads
In a saucepan add saffron threads to 2 tablespoons boiling water, and stir to release strong yellow colour. Allow to soak for 10 minutes.
Add 1 ½ cups of water to the saucepan with saffron threads and bring to the boil.
Add the rice to the boiling water and cook until tender and liquid is absorbed. Drain well.