Friday, June 3, 2011

MasterChef Veal Osso Bucco with Cannellini Beans

Being an avid cooking household it's no surprise that we are hooked on any cooking shows and Masterchef of course is a daily vigil in our home. When they shared their Osso Bucco Recipe Brian was busting to get into the kitchen and cook it.

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1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces) (well clearly we only got four large ones)
1 cup plain flour
100ml olive oil
2 stalks celery, diced
1 medium onion, diced
1 carrot, peeled and diced
¼ bunch parsley stalks, leaves picked and roughly chopped, stalks reserved
4 cloves garlic, roughly chopped
250ml white wine
2 tablespoons tomato paste
1 bay leaf
6 sprigs thyme
Zest of 1 lemon
400g tin crushed tomato
2 cups veal stock
100g dried cannellini beans, soaked overnight (OK cheatsville here we used a can, well you can't cook on a whim if there is overnight prep)

To finish
Freshly cracked white pepper and sea salt
½ bunch parsley leaves, roughly chopped
Zest of 1 lemon
1 loaf crusty bread, thickly sliced ( oh the hot buttery bake at home rolls worked a treat to mop up all that Delicious sauce)

1. Preheat oven to 180⁰C.
2. Season meat with salt and white pepper and toss in flout to coat, shaking off excess. Heat oil in a frying pan, add meat and pan fry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook10 minutes.
3. Add tomato paste and cook for 1-2 minutes and deglaze with wine.
4. Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.
5. Remove lid, cook for 45 minutes until sauce has thickened. (This is where time extended due to picking up of working teenage son, and the sauce thickened it so stewy and Delicious (salivating just remembering it)
6. Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
7. Serve with crusty bread.
oops yep got in a scoffed before I remembered to snap, and yep I mopped all that sauce up with a yummy bread roll....mmmmm I dare you not to Cook it and ENJOY IT!!!

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