Winter has arrived in South Africa! That means we can snuggle up in front of the fire place, drink red wine and eat warming slow cooked meals. Rich and hearty, Osso Buco is an Italian stew that literally means 'bone with a hole', referring to the marrow hole in the shank bones. Prepare this over a weekend to share with friends and family.
Osso Buco with Gremolata
For the Osso Buco:
60 ml (¼ cup) flour
Salt and black pepper, to taste
± 1,5 kg veal or beef shanks, crosscut
30 ml (2 T) olive oil
30 ml (2 T) butter
1 large onion, chopped
2 medium carrots, sliced
4 celery stalks, chopped
3 garlic cloves, crushed
250 ml (1 cup) dry white wine
1 x 410 g tin chopped tomatoes
2 T (30 ml) tomato paste
30 ml (2 T) Huletts SunSweet Brown Sugar
500 ml (2 cups) beef stock
For the Gremolata:
1 bunch fresh parsley
1 lemon, zest and juice
30 ml (2 T) capers
2 anchovy fillets
quinoa and steamed seasonal vegetables, to serve (optional)
For the Osso Buco:
Preheat the oven to 180°C.
Put the flour in a plastic bag and season well with salt and black pepper.
Add the meat to the bag and shake until all the pieces are lightly covered with flour.
Heat the olive oil in a large heavy based oven proof pot (with a lid).
Brown the meat in batches until lightly browned ±10 minutes.
Remove from the pot and set aside.
Add the butter (and extra olive oil if needed) to the pot and add the onion, carrot and celery.
Place over a low heat for 5 – 10 minutes until they start to soften and the onion is translucent.
Increase the heat slightly and add the garlic, frying for 2 – 3 minutes until soft and fragrant.
Deglaze the pot with the white wine, scraping the bottom of the pot with a wooden spoon to release the flavours.
Add the chopped tomatoes, tomato paste, Huletts SunSweet Brown Sugar and beef stock.
Return the meat to the pot, cover with the lid and place in the oven.
Cook (covered) for 2 – 3 hours, checking every now and again and adding hot water if needed.
Remove from the oven and allow to stand for 15 minutes before serving.
To make the gremolata:
By hand or in a food processor, combine all the ingredients and chop finely until well combined.
Serve osso buco with quinoa and steamed vegetables on the side, topped with dollops of gremolata.