If you’re partial to a slow-cooked, one-pot wonder this rich and meltingly tender Osso Buco is sure to warm the soul.
Then round out the perfect meal with Amanda Cordony’s rustic Apple Crostata.
OSSO BUCO
Prep time: 30 mins
Cook time: 2 hrs 30 mins
Serves: 4-6
INGREDIENTS:
– 4 veal osso buco
– 3 tbs olive oil
– 2 brown onions, finely chopped
– 4 garlic cloves, finely chopped
– 5 anchovies, finely chopped
– 200ml dry white wine
– 3 stalks celery, finely diced
– 3 carrots, peeled, finely diced
– 4 parsley stalks
– 4 sprigs thyme
– 2 bay leaves
– 1 40-50g piece parmesan rind
– 700ml tin crushed tomatoes
– 600ml chicken stock
– salt and pepper
– 1 lemon, zest to garnish
– cup parsley leaves to garnish
GREMOLATA
1 bunch flat-leaf parsley,
finely chopped
1 large lemon, zested
2 cloves garlic, finely chopped
1 tbs olive oil
METHOD:
1 Sprinkle salt and pepper on both sides of the osso buco. Place in a deep 33cm saute pan with a lid. Drizzle over olive oil, and heat on medium to high heat. Sear and brown the meat on both sides for 1-2 minutes then set aside. Preheat oven to 200˚C (180˚C fan-forced).
2 Don’t clean the pan. Drizzle pan with olive oil, and cook onion on medium heat for 5 minutes. Add a pinch of salt and stir. Stir in the garlic and anchovies for 30 seconds.
3 Deglaze the pan with white wine for 30 seconds. Gently stir to lift the flavourful brown bits from the base of the pan. Add the celery, carrots, parsley, thyme, and bay leaves, stirring for 5 minutes.
4 Add parmesan rind, crushed tomatoes and stock. Submerge the osso buco into sauce. Season with salt and pepper and cover with lid.
5 Place in the oven for 2 hours. Remove the lid and cook for another 20 minutes.
6 Meanwhile, place parsley, lemon zest and garlic in a bowl. Mix with salt and pepper, and add a little olive oil.
7 Carefully remove pan from the oven. The meat will fall apart. Remove thyme sprigs, parsley stalks and parmesan rind. Add a little olive oil to the gremolata, then drizzle over the gremolata. Garnish with lemon zest and parsley leaves to serve.
APPLE CROSTATA
Prep time: 20 mins
Cook time: 35 mins
Serves: 4-6
INGREDIENTS:
– 4 Granny Smith apples, cored, cut into quarters
– 1 lemon, juiced
– 1 tbs mixed spice
– 50g salted butter, melted
– 1 sheet store-bought shortcrust pastry, such as Careme pastry
– 2 tbs raw sugar
METHOD:
1 Preheat the oven to 200˚C (180˚C fan-forced). Line a flat baking tray with baking paper.
2 Slice each apple quarter into 1mm-thin slices (use a mandoline if preferred). Place apples in a bowl with lemon juice, mixed spice and butter. Toss through well to combine.
3 Roll pastry to 3mm thickness on a clean, lightly floured bench. Cut into a 30cm circle, then transfer to the baking tray.
4 Leaving a 4cm edge, evenly spread the apple slices over the pastry, overlapping a little, working in circles from the outside in.
5 Use the back of a spoon to fold pastry edges over to contain the filling, then sprinkle sugar over the pastry and apples.
6 Bake for 30-35 minutes, until golden brown. Serve with vanilla ice cream.
