Not escaping for the long weekend? Want to tuck yourself up in front of an open fire and enjoy one of life’s great pleasures of food and wine.
With the coldest start to winter in a very long time, I have a great recipe for you to try over the weekend. It’s called “Braise Osso Bucco”.
- 4kg Osso bucco, Veal Shank
- Oliver Oil
- 2 Brown Onions, Sliced
- 1 Cloves Garlic, Crushed
- 450mls Red Wine, Helen’s Hill, Yarra Valley
- 150mls Red Wine Vinegar
- 1.2 Litre of Beef Stock
- 1 Tin (220gm) Crushed Tomatoes’
- 1 table spoon of tomato paste
- 1 Bay Leafs
- A sprig Rosemary
- 5 juniper berries
- Salt and Pepper
- 2 Sticks Celery
- 2 Carrots
- Parsley Flat leaf, Chopped ½ bunch
- Basil, Chopped ½ bunch
- Juice of 1 Lemon and rind
- 1tsp Capers
Sauté the Osso Buco for 2 minutes on each side, place in over poof dish, then in the same pan sauté onions and Garlic, add Red wine and Vinegar reduce by half.
Add stock, tomatoes, bay leafs, rosemary, juniper berries, paste, salt and pepper and simmer for 30 minutes, Once stock has simmered for 30 minutes add meat, carrot and celery to sauce, bring it back to the simmer.
Remove from stove and place in the oven on 180c, covered for about 2 hour & half or until the centres of the bone (marrow) has melted away & the meat is falling away from the bone.
Serve over soft polenta, mash potatoes or wild crust sour dough bread from the Yarra valley.
Top with Salsa Verde.
Place parsley, basil, garlic and capers in a food processor. Process until finely chopped. With the motor running, add oil and 2 tablespoons lemon juice to parsley mixture. Process until well combined. Season with sea salt and black pepper. Stand for 10 minutes.
Enjoy it with a glass of the Helen’s Hill, Yarra Valley wine you added to the recipe.