Osso Bucco with White Wine and Olives
Photography by Aaron McLean.
Another great recipe that improves when cooked one day ahead of serving. Buy medium-sized meaty pieces of osso bucco, otherwise you end up with lots of bone and not a lot
of meat.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
knob of butter
1½–2 kilograms osso bucco
1 onion, sliced
1 carrot, diced
3 cloves garlic, crushed
2 bay leaves
juice 1 lemon
1 cup white wine
1 cup chicken stock
12 large, pitted green olives
sea salt and ground pepper
Gremolata
⅓ cup packed parsley
1 clove garlic, crushed
zest 1 lemon
METHOD
Preheat the oven to 160°C.
Heat the oil and butter in a large ovenproof casserole. Season the meat and brown on all sides then transfer to a plate. Add the onion, carrot, garlic and bay leaves to the pan, season, cover and cook until soft but still pale, adding a splash of water if the pan is too dry. Add the lemon juice and wine and let it bubble up, then cook until reduced by half.
Add the stock and bring to the boil. Add the meat back to the pan with its juices and nestle into the sauce. Cover the surface with baking paper then cover tightly with a lid or foil. Cook for 1 hour, then turn the meat over and add the olives. Cover and cook for a further one hour or until the meat is very tender.
Gremolata: Put the parsley, garlic and lemon zest on a board and chop together.
To serve: Sprinkle with the gremolata just before serving.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.