Recipe
INGREDIENTS
- 3 tblspn of extra virgin olive oil
- Half a brown onion – peeled, diced
- 2 cloves of garlic – peeled, sliced
- 1 stick of celery – finely chopped
- 1 carrot – peeled, finely chopped
- 4-6 slices of veal knuckle (about 1kg) – dusted in plain flour
- Sea salt
- Freshly ground black pepper
- A handful of fresh sage leaves– chopped
- Half a glass of white wine
- Half a cup of fresh chicken stock
- 6-8 anchovy fillets – chopped
- 400g tin of chopped tomatoes
Gremolata
- 1 cup of fresh flat-leaf parsley– picked, chopped
- Zest of one lemon – finely grated
- 2 cloves of garlic – peeled, finely chopped
METHOD
In the large DreamPot saucepan, add the oil and heat. When the oil is hot, seal the veal and slightly brown on both sides. Remove from the pan and set the veal aside.
Add a little more oil to the same pan and fry the onion, garlic, carrot, celery and anchovies for two to three minutes, then return the veal to the pan. Add the white wine to loosen any sediment that is stuck to the bottom of the pan (this is called deglazing).
Cook for a few minutes.
Finally, add the sage leaves, tinned tomatoes and stock, making sure the meat is covered.
Check for seasoning.
Place the lid on the pan and seal it all up in the DreamPot. Leave it to cook in its own heat for at least seven hours. For a stove top on a simmer, 2.5 hours will do the trick. It can also be transferred to the oven for 2.5 to 3 hours at 160°C until the veal starts to fall off the bone.
To make the gremolata, combine the parsley, garlic and lemon rind together in a bowl.
TO SERVE
Serve the ossobuco traditionally with risotto Milanese (saffron risotto) or you can serve it with creamed potato or creamy polenta, sprinkling the gremolata over the top.
This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
