Dennis Atkins’ Osso Buco
1.2kg veal shanks
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium onion finely chopped
1 leek cut into half-inch half moon slices
2 stalks celery diced
3 medium carrots diced
225g sliced mushrooms
3 cloves minced garlic
1 tablespoon tomato paste
1 tablespoon dried mushroom powder (optional – (I make mushroom powder in my Thermomix, using dried porcini, but you can use a spice grinder)
2 whole cloves
1 teaspoon fennel seeds
2 bay leaves
4 sprigs fresh thyme
1 medium sprig rosemary
1.5 cups dry white wine
2.5 cups low salt chicken bone broth
1 teaspoon lemon zest
1 clove minced garlic
1 tablespoon chopped parsley
– Preheat the oven to 160°.
– Place the cloves, fennel and bay leaves on a piece of cheesecloth and tie into a little pouch with a piece of kitchen string. Set aside. Tie the rosemary and thyme with another piece of kitchen string and set aside.
– With a paper towel, pat dry the veal.
– In a small bowl, mix 1/2 teaspoon kosher salt with the pepper. Sprinkle both sides of the veal with salt and pepper.
– In a large cast iron pot, heat the olive oil over medium to medium-high high heat. Place the veal in the pot and brown on each side. Transfer the veal to a plate and set aside.
– Add the mushrooms, onions, celery, leeks and garlic. Sprinkle with 1/2 teaspoon salt and cook over medium heat, until the vegetables give up some of their liquid and begin to soften, about 5 minutes.
– Stir in the tomato pasted mushroom powder and cook for another minute. Add the wine, bring to a boil and cook for 2-3 minutes before adding the broth and bring to a boil. Reduce heat and simmer with the lid off the pan for 5-8 minutes or until the liquid is reduced by about a quarter.
– Place the bouquet garni and the herb bundle into the vegetable mix and push down into the liquid. Add the veal shanks back to the pot along with any juices accumulated on the plate. Cover the pot with the lid and place in the oven for 2.5 hours or until meat is tender, falling off the bone.
– Meanwhile, assemble the gremolata in a small bowl – combine the garlic, lemon zest and parsley and toss with your fingers.
– When osso bucco is finished, sprinkle each serving with a bit of the gremolata. Make sure you’ve got some big pieces of excellent sourdough bread.
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