Homestyle Osso Bucco

As winter approaches here in Australia slow cooked Osso Bucco is a great recipe to warm the soul. Osso bucco is the cross-cut shank of veal featuring the marrow bone. You can use beef osso bucco but they tend to be much bigger and take longer to cook. I really prefer the smaller veal osso bucco. Order from your butcher if you need to. The meat in this recipe is slow cooked until tender and just falling off the bone and the marrow becomes soft and adds great flavour to the sauce. sucking the marrow out of the bones is not elegant but highly recommended! Served with a zingy gremolata, creamy mash and a fresh rocket and fennel salad, this a fabulous one pot wonder dish that will impress family and friends. It is very simple to cook and is economical as well with a short, sharp ingredients list.

Prep time: 20 minutes  Cooking time: 2 hours

Ingredients:
12 small veal osso bucco (about 1.5kg)
1 cup plain flour for dusting osso bucco
100 grams unsalted butter
2 tablespoons olive oil
2 large onions diced finely
2 carrots diced finely
2-3 cloves of garlic very finely chopped
3 stalks celery diced finely
400g of canned diced tomatoes
1.5 cups chicken stock
1 cup white wine
salt and black pepper to taste
half a bunch of parsley finely chopped
Fine zest of 2 lemons preferably microplaned or vey finely chopped

Method
Melt half the butter in a large heavy based casserole pot, big enough to fit the osso bucco and other ingredients in.

Roll the osso bucco one by one in flour and then brown well in the butter, doing this in small batches and adding more butter to pot until all the osso bucco is browned. remove from pot and set aside.

Add olive oil to pan, heat and then add onions, half the garlic, carrots and celery, Cook gently until onion is golden and soft.

Add the osso bucco to the pot, then tomatoes, white wine and chicken stock. Add 1 tspoon salt and 1 teaspoon cracked black pepper. Bring to a boil, then lower heat and simmer for 1.5-2 hours until osso bucco is tender. If required carefully remove osso bucco from sauce and allow sauce to reduce to a tick gravy consistency, then return osso bucco to sauce and reheat before serving.

While osso bucco is cooking prepare parsley, lemon zest and half the garlic and mix together with a pinch of salt. This is the gremolata for sprinkling on  the osso bucco when served.

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Homestyle osso bucco with gremolata and creamy mashed potatoes

Osso bucco is great with creamy polenta, risotto to mash. I serve it with a sharp green rocket and baby spinach salad with finely shaved fennel – all gorgeous Italian inspired flavours that compliment the rich main course perfectly.

 

 

 

Hunters style Indian roast leg of lamb

Indian Hunters style Roast Leg of Lamb

This is my version of the traditional Jungli Maas – the roast meat cooked by hunters using game. The original version of this recipe does not include ginger, garlic or curry leaves but I’ve adjusted the recipe to add further depth to the flavours. Delicious with a cooling cucumber and tomato kachumber salad or a green salad, and roast potatoes – even better as leftovers the next day. Don’t be scared off by the number of chillies they provide flavour rather than too much heat unless of course you decide to eat them which I wouldn’t advise for any other than those with serious chilli tolerance. The juices left in the pan are rich, spicy and delicious in moderation. Ghee is essential.

Prep time: 15 minutes Cooking time: 2.5-3 hours
Ingredients:

1 2-2.5 kg leg of lamb, with bone in, that will fit in your largest casserole dish with a lid or get your butcher to cut in half
35 dried red chillies, preferably Kashmiri
200g ghee
Handful of curry leaves
2 cinnamon sticks
2 teaspoons ginger and garlic crushed into a paste
1 tsp salt
250ml hot chicken stock
Coriander or parsley for garnish

Method
Pre-heat oven to 150 degrees celcius
Remove seeds from 25 of the chillies, slicing them in half (wear gloves or ensure you wash your hands well after)
Make deep incisions with a sharp knife
Rub lamb well with the ginger and garlic paste, massaging the paste into the incisions (those gloves are probably advisable at this point too)

Put the ghee in the casserole dish and melt over medium heat

Add the cinnamon and curry leaves to flavour ghee
Add the lamb and brown all over
Add chillies and salt to the pot, then carefully add hot stock as the mixture might spit when adding to ghee
Bring to simmer, cover with the lid and put carefully into oven
Cook for 2-5-3 hours until lamb is falling off the bone

Hunters style Indian roast leg of lamb
Hunter style Indian roast leg of lamb

You will need to baste the lamb every half an hour and add more boiling water if the mixture is getting too dry
Rest the lamb for 15-20 minutes
Pull the lamb off the bone and serve with juices spooned over the top
Garnish with coriander or parsley

 

Pulled pork with garlic, thyme and chilli

This is a delicious, healthy meal that is easy to prepare but needs slow cooking over 4.5-5 hours. Once it’s done it is great with salad and flatbreads with some tsatziki (yoghurt and cucumber) or Indian style roasted eggplant with yoghurt. Fresh mint is also good friends with this pork dish. Great for lunch leftovers.

Prep time: 10 minutes Cooking time: 4.5-5 hours

Ingredients
750g-1kg piece pork neck
5 cloves garlic
Handful thyme leaves
2 sprigs rosemary
2 red chillies
1 lemon
4 bay leaves

Slow cooked pork for pulled pork
Slow cooked pork for pulled pork

Method
Heat oven to 200 degrees Celsius
Smash together garlic, thyme, chilli and rosemary with juice of half the lemon until a paste forms
Pierce pork all over with a knife to create small pockets
Rub marinade well into pork
Put pork with cut up pieces of remaining lemon half and bay leaves into an ovenproof dish and cover tightly with foil
Put in oven for 20 minutes, then reduce oven temperature to 140 degrees Celsius and roast for 4.5 hours
Remove foil, increase oven temperature back to 200 degrees and rlast until pork browns on the top
“Pull” pork into pieces with 2 forks and serve with flatbread,salad and accompaniments
Pulled pork
Pulled pork

Serves 3-4 with sides