An unusual winter warmer from northern Italy - Osso Bucco

During the cold months of winter we look towards a rich juicy stew to sustain & nourish. Irish beef Stew being the most popular UK stew - But if you fancy something slightly different with rich velvety texure & taste. Then opt for the totally delicious Osso Bucco - originally a peasant dish from nothern Italy served with a Milanese saffron Risotto, but being northern Europeans as we are: a creamy mash will work just as well, here's how:

Serves 4:

Ingredients

• 4 large meaty pieces of veal cut crossways across the bone 3 - 4cm thick ask for the bone as well with the marrow
• few veal bones - butcher should provide this free
• Glug of olive oil
• 2 carrots roughly chopped
• 2 white onions roughly chopped & seasoned with sea salt - normal will do
• 3 fat cloves of garlic, crushed with sea salt - as above
• 2 bay leaves
• 2 teaspoons of tomato puree
• 2 large glasses of decent white wine
• 300ml of decent chicken stock - add extra veal bones and warm up to extract the flavour 
• 350gm of ripe tomatoes
• 2 celery sticks - roughly chopped
• 2 teaspoons of plain flour
• few sprigs of thyme - woody bits removed finely chopped

Gremolata

• zest of 1 lemon
• 1 fat garlic clove
• 2 tablespoons of fresh chopped parsley - curly leaf

Method

• Heat a large casserole dish with olive oil & brown the meat on all sides adding a bit of seasoning as you go.
• Sprinkle meat in flour, transfer the meat & set aside
• using the same pan - on a lower heat: add carrots onions, garlic, celery, bay, thyme, adding olive oil & a bit of warm stock to prevent the food from burning or being too dry, use a wooden spoon to scrap the base of the pan, this is good flavour and will add extra depth to your dish.
• Allow the onions to slowly cook becoming translucent this takes about 10 - 12 mins
• Add wine & tomato puree allowing the puree to cook out
• Add remaining stock, tomatoes and taste, adjusting seasoning to your own liking
• increase the heat bringing the sauce to a rolling boil, add beef then reduce the heat to a very gentle blipping slow cook
• Create a cartouche with moist srunched up baking paper, wrapped directly over the meat & edges of the meat along the insides of the dish - watch your fingers! this will prevent moisture from leaving your dish.
• Then place a lid on top of your casserole dish and keep on a gentle heat for about 2 - 2 1/2 hrs the meat should be falling off the bone when done.
• Meanwhile create a gremolata with the crushed garlic lemon zest & parsley mixed together to create a grainy mix, cover & set aside.
• When the meat is falling from the bone, gently remove it from the sauce, remove the bay leaves and reduce the sauce until it has thickened
• Plate up your meat on warmed plates adding the sauce over the top & spinkle with your gremolata
• Serve with a creamy mash or if a purist a saffron risotto
• Enjoy with a glass of your favourite wine

Let us know how you get on - send pics via our website - we will publish them on our facebook with your comments!