Saturday, June 15, 2013

Recipe ~ Osso Bucco

There are quite a few recipes out there for Osso Bucco, our favourite is a Food Safari one which adds anchovies to the gremolata recipe found here.

This particular recipe is found in the latest issue of Woolworths Fresh

Osso Bucco

Serves 8
Prep 10 minutes
Cook 3½ hrs
2kg MSA Australian Beef Osso Bucco
¼ cup plain flour
¼ cup olive oil
2 brown onions, chopped
2 stalks celery, chopped
2 carrots, diced
4 cloves garlic, crushed
4 anchovies, chopped
¼ cup Homebrand Tomato Paste
1 cup white wine
2 cups Woolworths Select Beef Stock
  400g can diced tomatoes
2 bay leaves

½ cup chopped parsley
finely grated rind of 1 lemon
1 garlic clove, crushed 

  1 Heat a large heatproof casserole pan over medium heat. Season osso bucco with salt and pepper and lightly dust with flour. Add oil to pan and cook osso bucco, in batches, for 3 minutes each side or until well browned. Remove from pan and set aside.

2 Add onion, celery, carrot, garlic and anchovy. Cook for 5 minutes or until vegetables are soft and anchovy dissolves. Stir in paste, wine, stock, tomato and bay leaves. Bring to the boil. Cook, stirring occasionally, for 5 minutes.

3 Return the osso bucco to the pan. Reduce heat to low. Cover and simmer for 2½ hours. Uncover and simmer for a further 30 minutes until the sauce has thickened. Transfer to serving bowl.

4 To make the gremolata, combine parsley, lemon rind and garlic in a bowl. Sprinkle over osso bucco. Serve.

Note ~ You can omit the anchovies but it usually means you don't need to season & the sauce doesn't taste fishy

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