This is a modern version of Osso Buco and is a lovely flavoursome meal that is ideal on a cold winter’s night. It pairs well with full-flavoured strong ales, such as Coopers Vintage Ale or Mountain Goat Double Hightail.
Time: Prep 20 min Cooking 2 ½ hours
- 4 Osso Buco (1 – 1.2 Kg)
- 2 medium carrots, chopped
- 2 celery sticks, chopped
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 2 bay leaves
- ¼ teaspoon black pepper
- 450ml beef stock
- 1 stubbie English strong ale (355ml)
- olive oil for frying
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons lemon zest, grated
- Preheat oven to 160°C.
- Brown meat in batches in large Dutch oven or casserole pan with olive oil, remove from pan and set aside.
- Sauté onion, garlic, carrots, and celery for a few minutes, and then deglaze pan with the ale. Add stock, tomatoes, thyme, rosemary, pepper, bay leaves, and tomato paste.
- Place Osso Buco on top of vegetables, ensuring it is covered by liquid. Cover pan and place into oven for an hour.
- Turn meat over and ensure there is enough liquid to at least half cover meat, add water if necessary. Place back into oven for another hour.
- Spoon off any fat that may be floating on top, remove bay leaves and discard. Remove meat and set aside.
- Boil liquid and vegetables in saucepan until it becomes thick.
- To make gremolata, simply mix together the three ingredients.
- Serve Osso Buco topped with sauce, sprinkled with some of the gremolata, and with a serving of polenta or mashed potato.