The seasons have changed, and so have out eating habits. Gone are the BBQ’s, quick fresh salads and sitting out on the deck on balmy evenings. Even though we live in Brisbane- there is not much of difference between winter and summer, winter is still cool and calls for hearty food like Osso Buco. This is a recipe Mark has mastered and he prepares it the night before, searing the meat and adding all the ingredients to the slow-cooker, and then as we head out the door to work he pops it on. We come home to a home filled with the smell of dinner ready and wait for us. Mark adds anchovies- an ingredient he hates, but their fishiness cooks out and they add a light salty flavour, this is a key ingredient. This makes a lot- so should serve four, or there wil be plenty of left-overs for later. The recipe below can be roasted in an oven for 1-2 hours, or cooked in a slow-cooker for 6-8 hours.
I am sorry about the photos- this is not a very photogenic meal and I recently smashed my camera so these pics are not my usual standard.
- veal osso buco - four 250g slices
- salt flakes -
- black pepper - freshly cracked
- white plain flour - for dusting
- olive oil - 2 tbs
- brown onion - 1, chopped
- garlic - 2 cloves, crushed
- thyme - fresh, 1 bunch, tied with cooking string
- soft brown sugar - 1 tbs
- balsamic vinegar - 1tbs
- tomato paste - 1/4 cup
- celery stalk - 1, chopped
- carrot - 1, chopped
- anchovies - 8
- beef stock - 2 cups (500ml)
- red wine - 2 cups (500ml)
- cous cous - 1 1/2 cups
- water - boiling, 1 1/2 cups
- butter - 1 knob
- dried sweetened cranberries - 1/4 cups
- pine nuts - 3-4 tbs, or flaked almonds
- cumin seds - 1 tbs
- If using an oven, preheat to 180°C. Sprinkle the veal with salt, pepper, and dust wit flour, shaking to remove excess. Heat 1 tbs olive oil in a heavy-based ovenproof saucepan over high heat. Add the veal, sear in batches for 2-3 minutes each side until browned. Set aside. Lower the heat, add the remaining oil to the saucepan and cook the onion and garlic until softened, about 5 minutes.
- At this point you can either add the remaining ingredients to a slow-cooker, or continue using the ovenproof dish to cook the osso bucco in the oven.
- Add the thyme, sugar, vinegar, tomato paste, stock, wine, anchovies, carrots and celery. Stir to combine. Cover with a tight-fitting lid and roast for 1 1/2 - 2 hours or until tender and the sauce has thickened. Or cook in a slow cooker for 6-8 hours.
- I find that using a slow-cooker leaves the sauce too thin, so I ladle it into a saucepan, leaving behind the meat and solids and cook it over a high heat for about 15 minutes, stirring constantly until it is thick and rich, and the reincorporate it with the meat and veges.
- To make the cous cous, Toast the pine-nuts or almonds, and cumin seeds in a dry saucepan, set aside. Add the water to a saucepan and bring to the boil, turn off the heat and add the cous cous and cranberries. Allow to rest for 2-3 min until the water is absorbed, add a knob of butter and using a fork fluff the cous cous. Stir in the nuts and cumin seeds. Serve alongside the osso buco.