Robert recommends.....how to cook Osso Bucco
For those that are unsure, Osso Bucco is the beef shank/shin complete with bone marrow in the middle. Osso Bucco is a meltingly tender meal brimming with rich, deep flavours. This delicious stew freezes well, so is great to make in advance and reheat for a hearty weeknight meal. Due to the incredibly nutrient dense bone marrow this makes for a very healthy meal option.
Osso Bucco (1kg will serve 3/4 people)
Salt, pepper, plain flour
Oil and butter
4 sticks of celery
1 tin of chopped tomatoes
Sprig of rosemary and thyme
First, season with salt and pepper and rub flour all over. Seal in half oil/butter (oil has a slightly higher smoke point than butter) until brown. Remove from the pan.
Fry the diced onion, carrots, leaks and celery with a little garlic until golden brown.
Add a tin of chopped tomatoes, some rosemary and some thyme. Add the meat back into the pan, cover and cook for 3 hours at 160 - 180℃.
Now make your seasoning mix, otherwise known as gremolata. Take the zest of a lemon and mix with finely chopped parsley and anchovies to make a paste.
Robert highly recommends using a Meater, or any other cooking thermometer and when the temperature is 93℃, it is ready!
Carefully lift the meat from the pan. Thicken the sauce with some cornflour or gravy granules. Place the meat on top to serve.
Spread the gremolata over the meat or serve on the side. Rice or mashed potato make a great accompaniment.