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Osso Bucco Rosso with Olive Gremolata Mash

With Nadia Lim

Osso Bucco Rosso with Olive Gremolata Mash

Time: 2 hours
Serves: 4-6
Cost per serve: $5.00

Osso bucco literally means 'bone with a hole'. It is a cross-section cut of the shank/knuckle of the animal. It is sometimes called beef shin on the bone. The middle of the bone is marrow which, when cooked, melts into the stew, leaving a hollow circle in the middle of the bone. The meat is always super tender and the marrow melts in your mouth. For an oriental-style osso bucco, follow the flavours in the pork belly on page 204, doubling the liquid, and serve with rice and sautéd red cabbage.

When first out of the oven, the osso bucco looks volcanic; a bubbling and steaming vibrant red, which is how it got the name rosso (red).

Osso Bucco
4 medium-sized pieces beef osso bucco, approximately 2kg including bone
salt and freshly ground black pepper
3 Tbsp flour
2 Tbsp olive oil
2 large onions, chopped
4 cloves garlic, minced
4 anchovy fillets, finely chopped
1/4 cup tomato paste
1 and 1/2 cups red wine
1 can crushed tomatoes
1 cup good-quality beef stock
1/2 tsp dried oregano
250g (about 16-18) baby carrots

Olive Gremolata Mash
1/2 cup pitted green olives, chopped
1/2 cup chopped parsley
1 small clove garlic, minced
juice and finely grated zest of 1 lemon
800g potatoes, peeled and chopped
knob of butter
1/2 cup milk
salt and freshly ground black pepper
Preheat oven to 150C.

To make the Osso Bucco - season osso bucco pieces with salt and pepper and coat in flour.
Shake off excess flour.
Heat oil in a large flameproof casserole dish or a large, deep ovenproof frypan with a fitting lid.
Add osso bucco pieces and brown in batches for 2 minutes on each side.
Set aside.
Add onions and garlic and sauté for 5-7 minutes until onions are soft.
Add a little water to prevent onions from catching, if needed.
Add anchovies and tomato paste and fry for a further minute.
Add wine, and using a wooden spoon, rub pan brownings from bottom of the pan.
Let wine bubble for about 5 minutes to reduce by half.
Then add tomatoes, stock and oregano.
Cover and cook in oven for 1 hour 45 minutes to 2 hours, until meat is very tender and easily comes away from the bone.
With 30 minutes cooking time left to go, throw in the baby carrots to cook.
To make the mash, cook potatoes in boiling salted water until soft, 20-25 minutes.
Drain and mash with butter and milk, and season with salt and pepper.
Mix olives with parsley, minced garlic and lemon zest and juice.
Sprinkle on top of mashed potato.
Remove meat and carrots from dish and skim off as much fat as you can from the sauce before serving.
To serve, divide mash and osso bucco and carrots between plates, and spoon over sauce.

Energy: 3459kJ (815 cal)
Carbohydrate: 45g
Protein: 40g
Fat: 50g
Saturated fat: 20g (+iron 5.9mg)

(Broadcast: 16 Apr 2012)