Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Osso Bucco in Bianco Recipe

Osso Bucco in Bianco Recipe

Osso Bucco in Bianco Recipe

Osso Bucco in Bianco Recipe. This tender beef dish traditionally comes from Italy where it is served with risotto or polenta depending on the region. Here we serve it with semolina or polenta.

Osso Bucco in Bianco Recipe

Serves 4

 

2 tablespoons olive oil

1.5kg (4) beef osso bucco pieces

1 onion, chopped

1 leek, trimmed, chopped

4 stalks celery, chopped

100g flat pancetta, cut into lardons

6 garlic cloves, thinly sliced

4 anchovy fillets

½ teaspoon dried chilli flakes

2 cups (500ml) dry white wine

4 cups (1 litre) veal or beef stock

Soft semolina or polenta, to serve

 

Broccoli Gremolata

200g broccoli florets

1 cup (20g) flat-leaf parsley leaves, chopped

2 garlic cloves, finely chopped

1 tablespoon finely grated lemon zest

¼ cup (60ml) olive oil

 

Preheat the oven to 150°c.

Heat the oil in a large ovenproof saucepan over medium heat. add the osso bucco pieces and cook for 2 minutes on each side, until well browned. remove from the pan and set aside.

Add the onion, leek, celery, pancetta, garlic, anchovies and chilli flakes to the pan. cook for 7 minutes, until the vegetables are tender. pour in the wine and bring to the boil. cook for 8 minutes, until the liquid has slightly reduced. stir in the stock.

Return the osso bucco to the pan and bring to the boil. cover the saucepan and transfer to the oven. cook for 3 hours, until the meat is falling off the bone.

Meanwhile, to make the gremolata, blanch the broccoli in a saucepan of boiling water for 1 minute, until just tender. drain and refresh under cold running water. transfer the broccoli to a food processor. pulse until roughly chopped. combine with the parsley, garlic, lemon zest and oil. season with salt and pepper.

Remove the osso bucco from the pan and keep warm. place the pan over medium heat. bring to the boil and cook for 10 minutes, until the sauce has reduced and thickened.

Return the osso bucco to the sauce and heat gently. serve with soft semolina or polenta and the broccoli gremolata.

 

Farmer cookbook by Jody Vassallo, all proceeds from the sale donated to farmers in need thanks to the support of Country Women’s Association of Australia.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2019. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!