|
|
 |
|
Osso Bucco is one of the most famous Italian dishes and for good reason. The dish, which originated in Milan in the late 19th century is a braise that requires a top cut of veal or beef, generally the shank or the shin. The meat is slow cooked in a rich tomato sauce and the end result is luxurious and tender, melt in your mouth deliciousness. Below, Chiara’s head chef has given us the secret to creating the perfect Osso Bucco at home. This dish is also available every Wednesday at Chiara as part of our Speciale Del Giorno.
$20 for the dish or $25 with a glass of wine.
|
|
Ingredients:
4 (900g) veal shanks
1 tablespoon olive oil
2 medium onions, coarsely chopped
2 garlic cloves, crushed
3 medium carrots, thickly sliced
2 sticks celery, thickly sliced
410g can crushed tomatoes
2/3 cup (165ml) dry white wine
1 cup (250ml) Chicken Stock
1 sprig of rosemary, 1 bay leaf, 6 sprigs of thyme
2 tablespoons tomato paste
Mashed potato, to serve
Gremolata ingredients:
1 garlic clove, crushed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely grated lemon rind
|
|
|
|
|
|
Method:
Step 1
Heat oil in a fry pan on medium – high heat. Cook the veal for about five minutes on each side or until lightly browned and transfer to a plate.
Step 2
In the fry pan, add the onion, garlic, carrot and celery. Cook, stirring for 5 minutes or until lightly browned. Transfer to slow cooker or cast iron pot.
Step 3
Add the veal to the pot, add in the tomatoes, wine, stock and herbs. Add seasoning, turn slow cooker on low and cook, covered for 6 to 7 hours.
Step 4
Combine gremolata ingredients in a bowl. Serve Osso Bucco on mashed potato, sprinkled with gremolata.
|
|
|
|
|
|
The perfect vino to match
Try the 2015 Yangarra Estate 'PF' Shiraz, McLaren Vale, SA with your Osso Bucco.
"Our goal is an early drinking, fresh and vibrant wine, and this one is on song. It’s got lots of lifted violet aromas, with fresh cherries and plums, with a soft and juicy palate and fine elegant tannins”. - Peter Fraser, Winemaker.
Available from Collins Square Cellar for $30. Email Jeff Salt at cellar@collinssquare.com.au to order and pick up from Chiara Restaurant.
|
|
|
|
|
|
