BEEF OSSO BUCO

Osso Buco
  • 2kg Osso Buco beef (4 x 500g)
  • Butchers twine
  • ½ cup plain flour
  • 2 tbsp olive oil
  • 15 g salted butter
  • 1 brown onion, finely diced
  • 6 Italian garlic cloves, minced
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • 400 g canned tomatoes
  • 400 g fresh vine tomatoes
  • 1 ½ tbsp double concentrated tomato paste
  • 1 cup chicken stock
  • 1 cup dry white wine
  • Lemon thyme, a bunch about 1cm in diameter tied together with kitchen string
  • 2 bay leaves
  • 1 tsp powdered chicken stock
  • 1 tsp double cream (optional)
  • Salt and pepper, to taste
To Serve
  • Couscous
Anchovy Gremolata
  • 1 cup flat leaf parsley leaves, lightly packed
  • 1 tbsp lemon zest, finely grated
  • 1 garlic clove, minced
  • 2 anchovy fillets
  1. Remove your meat from the fridge one hour before cooking, to allow it to come down to room temperature.
  2. Pat dry with paper towel, and then, using butcher’s string, tie snuggly around the meat. This will ensure that when the meat cooks, it holds its shape nicely and will look better for presentation.
  3. Now, sprinkle both sides of the beef generously with salt. Place the flour on a plate and carefully dredge the osso buco in the flour, then shake off any excess so the meat is lightly covered.
  4. Over high heat, heat two tablespoons of olive oil in a large heavy-based pot. Add the beef to the pot, searing each side until a brown crust forms, about 2 minutes each side. Remove from the pan and set aside. Reduce heat down to medium-low.
  5. Add the butter to the pan. Once melted, add the diced onions, stirring for 2 minutes until softy and fragrant. Add the celery and carrot, and then after 5 minutes add the crushed garlic. Keep stirring until the vegetables are sweet and softened.
  6. Deglaze the pan by adding the white wine, scraping the brown bits at the base of the pan. Add the stock, tinned tomatoes, fresh tomatoes, tomato paste, powdered chicken stock, thyme and bay leaves. Stir, then add the beef back to the pot. reduce the heat to low and place the lid on – you want the liquid to be gently simmering, so adjust the heat accordingly.
  7. Meanwhile, make your anchovy gremolata. Place the parsley leaves on a cutting board. Top with lemon zest, anchovies and garlic. Finely chop all the ingredients. Transfer to small bowl and set aside for at least 20 minutes before serving.
  8. Check at 1 hour, tasting to season if necessary. This is when you can add the optional 1 teaspoon of double cream. If your tomatoes are too acidic, you can neutralise the flavour doing this. You could also add a tiny bit of sugar if you don’t have any cream or milk on hand.
  9. At this point, gently flip the meat over, and then check on it every 15 minutes until the meat is tender enough to be pulled apart gently with two forks.
  10. Remove the beef from the pot with a slotted spoon, set aside and keep warm. Continue cooking your liquid until it is the desired thickened consistency.
  11. Cook the couscous as per packet instructions for four serves. Divide amongst serving bowls, placing a piece of Osso Buco on top. Spoon over sauce, then sprinkle with anchovy gremolata.
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