Veal osso bucco with soft polenta
1.2kg veal osso bucco
Salt and pepper
Olive oil, for pan frying
1 carrot, chopped
1 leek, chopped
1 celery stalk, chopped
6 cloves of garlic, chopped
2 thyme sprigs
6 vine ripened tomatoes, seeded and chopped
100ml Madeira
2 litres chicken stock
Grated zest of 1 orange
Grated zest of 1 lemon
1 bay leaf
10g butter
½ carrot extra, finely diced
½ leek extra, finely chopped
¼ celeriac, finely diced
1 tablespoon chopped flat leaf parsley
2 vine ripened tomatoes, extra seeded and diced
Gremolata, to serve
POLENTA
150g polenta
40g butter
40g parmesan (preferably reggiano) , grated
1 tablespoon crème fraiche
Salt and pepper
Season the osso bucco with salt and pepper. Heat a little oil in a large saucepan, add the osso bucco and sear both sides until golden. Remove from the pan.
Add the carrot, leek, celery, garlic and thyme to the pan and cook for 3-4 minutes until lightly browned. Add the chopped tomatoes and Madeira and simmer until reduced by a third. Return the osso bucco to the pan and cover with the chicken stock, citrus zest and bay leaf. Season with salt and pepper, then cover and braise over medium heat for 2-3 hours, until the meat is tender.
To prepare the polenta, bring 750ml water to the boil in a saucepan. Sprinkle in the polenta and cook for 15 minutes, stirring constantly. Then stir in the butter, grated parmesan and crème fraiche. Season with salt and pepper to taste.
Remove the osso bucco from the liquid. Cover and keep warm. Strain the cooking juices and return to the pan, skimming off any excess oil, then simmer until reduced to your desired consistency.
Melt the butter in a separate saucepan and cook the extra, carrot, leek and celeriac for 2-3 minutes until the leek starts to become translucent. Add this mixture to the sauce, then stir in the parsley an extra diced tomato.
To serve, spoon the polenta onto a plate, arrange the meat and vegetables on the polenta and spoon the sauce over the top. Finish with a spoonful of Gremolata and serve.
Gremolata Recipe
½ a bunch of flat leaf parsley
½ clove of garlic
100ml olive oil
60ml lemon juice
Salt and pepper
Pick the leaves from the parsley, then use the pulse setting on a blender to mix the parsley, garlic and olive oil until combined (could use mortar and pestle). Add lemon juice to taste and season with salt and pepper.
If you want to serve it with the pomme puree instead of the soft polenta follow the recipe below
Perfect pomme puree
The potato may have humble origins but there isn't much
to beat a beautiful bowl of mash
Serves 4-6
Making a perfect potato purée starts with choosing the right potato that holds its texture and absorbs a lot of cream and butter without “splitting” - when I worked for Joel Robuchon he was famed for his pomme purée, and it was only 30 per cent potato. For the best flavour, boil the potatoes in their skins, peel while hot wearing rubber gloves, then push them through a wire drum sieve. You could also achieve a similar texture with a mouli or old-fashioned potato “ricer”. Don’t be tempted to whiz the potatoes in a food processor, though, or you’ll end up with a gluey goo. Whichever method you use, the secret is to work it when it’s warm and starchy - it’s when it goes cold that it will become lumpy. So if you are running a bit behind, don’t be afraid to wrap it up in a warm cloth or put clingfilm over it - anything to keep it warm.
1kg medium Desiree potatoes, unpeeled
but washed
200ml double cream
Up to 90g butter, cut into small cubes
Sea salt and freshly ground black pepper
1 Boil the potatoes in lightly salted water for about 15 minutes until tender, then drain. Allow to cool a little, then, wearing rubber gloves, peel off the skins and cut the potatoes into large chunks.
2 Return the potatoes to the heat to dry off a little, then press through a drum sieve with a bowl scraper or push through a mouli or ricer into a bowl.
3 Meanwhile, boil the cream in a medium pan until reduced by half to 100ml. Beat this cream into the potatoes then gradually mix in the butter, depending on how rich you want it. If you’ve used good-quality spuds you should get the full amount in before it starts to look curdled, ie split. Add flavourings if you want.
4 Check the seasoning. Spoon into a warmed dish, cover and keep warm in a low oven for a few minutes before serving.
Making a perfect potato purée starts with choosing the right potato that holds its texture and absorbs a lot of cream and butter without “splitting” - when I worked for Joel Robuchon he was famed for his pomme purée, and it was only 30 per cent potato. For the best flavour, boil the potatoes in their skins, peel while hot wearing rubber gloves, then push them through a wire drum sieve. You could also achieve a similar texture with a mouli or old-fashioned potato “ricer”. Don’t be tempted to whiz the potatoes in a food processor, though, or you’ll end up with a gluey goo. Whichever method you use, the secret is to work it when it’s warm and starchy - it’s when it goes cold that it will become lumpy. So if you are running a bit behind, don’t be afraid to wrap it up in a warm cloth or put clingfilm over it - anything to keep it warm.
1kg medium Desiree potatoes, unpeeled
but washed
200ml double cream
Up to 90g butter, cut into small cubes
Sea salt and freshly ground black pepper
1 Boil the potatoes in lightly salted water for about 15 minutes until tender, then drain. Allow to cool a little, then, wearing rubber gloves, peel off the skins and cut the potatoes into large chunks.
2 Return the potatoes to the heat to dry off a little, then press through a drum sieve with a bowl scraper or push through a mouli or ricer into a bowl.
3 Meanwhile, boil the cream in a medium pan until reduced by half to 100ml. Beat this cream into the potatoes then gradually mix in the butter, depending on how rich you want it. If you’ve used good-quality spuds you should get the full amount in before it starts to look curdled, ie split. Add flavourings if you want.
4 Check the seasoning. Spoon into a warmed dish, cover and keep warm in a low oven for a few minutes before serving.
A simple osso bucco recipe is below. it isnt as rich as the Matt Moran recipe but it is a lot easier to make and isnt as expensive. this osso bucco has a fresh tomato flavour with a hint of lemon
This recipe is from The Australian Women's Weekly "Great Cooking Classics"
Osso Buco
90g butter
2 medium carrots, chopped finely
2 large brown onions, chopped finely
3 trimmed sticks celery, finely chopped
2 cloves of garlic, crushed
16 pieces veal shin or osso buco (2kg)
plain flour
2 tablespoons olive oil
2x 400g cans tomatoes
1/2 cup (125ml) dry red wine
1 3/4 cups beef stock
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 bay leaf
2.5cm strip lemon rind
1/4 cup chopped flat leaf parsley
1 teaspoon grated lemon rind
Heat a third of the butter in a large saucepan, cook carrot, onion, celery and half the garlic until onion is lightly browned. Remove from heat; transfer vegetables to a large oven proof dish.
Coat veal with flour; shake away any excess flour.heat remaining butter and oil in same pan. add veal brown well on all sides. carefully pack veal on top of vegetables. preheat oven to moderate (180C).
Drain fat fro pan. add undrained crushed tomatoes, wine, stock, basil, thyme, bay leaf and strip of lemon rind to the same pan; bring sauce to a boil.
pour sauce over veal. cover casserole; bake in moderate oven about 1 1/2 hours or until veal is very tender, stirring occasionally. to serve sprinkle with combined garlic, parsley and grated lemon rind.
I served this dish with mashed potato and buttered brussel sprouts.
Hope everyone enjoys these recipes
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