Osso Buco, Soft Polenta & Green Beans

This is my recipe that I have just adapted from a few classic recipes.  Although Osso Buco is Italian, I still think it get’s better flavour by using the classic French aromatics.  Make sure you taste, taste, taste!  Even the quality of the tinned tomatoes can change this dish.

Ingredients:

8 Veal shin bones.  Quantity is difficult, one larger piece per person is adequate or 2 smaller pieces
Organic Corn Flour for dusting with salt and pepper or Plain Flour if your not doing Gluten Free
2 tbsp. olive oil
6 large cloves garlic, crushed
2 Onions chopped
2 Carrots chopped
2 sticks Celery chopped
1/2 cup dry white wine
2 small tins chopped tomatoes
Chicken stock to cover

Method:

1. Heat oil in large cast iron pan.  Brown veal in batches on each side over medium heat and remove.
2. Add extra oil if necessary, sauté all vegetables together until soft, add wine and boil off alcohol.
3. Add tomatoes, return meat to pan and add chicken stock to just cover.
4. Cook 150°C 2 hours.  Cool and refrigerate overnight.
5. Next day remove fat from the top then carefully remove meat and adjust and seasoning.  Return meat to pan and cook a further hour in a very low oven.  You may need to add a little tomato paste at this stage prior to serving.  Boil and reduce down the sauce and serve with Gremolata which really lifts the dish and makes it more delicious 🙂

Gremolata – Mix together 3 very finely chopped cloves of garlic, finely grated rind 2 lemons and 1/2 cup finely chopped flat leaf parsley.

Don’t forget to encourage your guests to suck the marrow out of the bones!  See below the Tweet I got from Jill Dupleix from SMH Good Food, maybe I should have!

Retweeted by

		Fairfax Good Food @goodfoodAU
		To 5026 followers.

Soft Polenta Ingredients:

1 Cup Polenta
2 cups Chicken Stock
1¾ cups light milk
Salt, pepper and grated Parmesan to taste

Method:

1. Bring stock and milk to boil with a pinch of salt.
2. Rain in Polenta, stirring well, lower heat and continue to stir until it thickens.  Don’t be tempted to leave it, you need to continue stirring as it boils and cooks.  This will take about 10-15 minutes.  It should be like thick porridge, add a bit more stock if it is too thick.
3. Adjust seasoning, add Parmesan and serve.

Baby Green Beans cooked in the Steam Oven:

Place trimmed beans in the small perforated tray.

Cook for 2 min @ 100°C for perfectly cooked beans!