This Veal Osso Bucco was on Masterchef last Friday night - Gary cooked it during the masterclass, and I thought it might be perfect for us and the occasion. I actually hadn't cooked Osso Bucco before - nor was I familiar with the flavour of the dish, but it looked so good on TV that I sure it would be great... It was fantastic!
I pulled it out of the oven when we arrived home and served it with crunchy bread. If I was feeding more people under different circumstances I would probably add some side dishes - a salad (maybe a rocket and parmesan), green beans and maybe also some mashed potato.
I only used 1kg of veal pieces which was spot on for 4 people, though we didn't have any leftovers...
1.5kg bobby veal shin, cut 2.5cm thick (about 12 pieces)
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
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
Preheat oven to 180⁰C.
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 panfry until caramelized. Add celery, onion, carrot, reserved parsley stalks, garlic and cook10 minutes.
Add tomato paste and cook for 1-2 minutes and deglaze with wine.
Add remaining ingredients. Cover with a lid and cook for 1 ½-2 hours.
Remove lid, cook for 45 minutes until sauce has thickened.
Remove from oven, sprinkle with cracked pepper, sea salt, chopped parsley and lemon zest.
Serve with crusty bread.
http://www.masterchef.com.au/veal-osso-bucco-with-cannellini-beans.htm
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| Straight out of the oven, before parsley and lemon zest were added |
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| Yum! |
Sausage & Bean Casserole: A hearty winter one pot dish. From the 'One Pot Dish Cookbook' by Will.
ReplyDeleteIngredients:
8 Italian sausages
3 tbsp spoons of olive oil
1 large onion chopped
2 garlic cloves finely chopped
1 green bell pepper (capsicum) deseeded and sliced
400g/14 oz canned tomatoes, skinned and chopped and/or diced.
2 tbsp sun-dried tomato puree
400g/14 oz canned cannellini beans
Prick the sausages all over with a fork. Heat 2 tablepoons of the oil in a large, heavy based frying pan. Add the sausages and cook over a lowheat, turning frequently, for 10-15 minutes or until evenly browned and cooked through. Remove them from the frying pan and keep warm.
Heat the remaining oil in the frying pan. Add the onion, garlic and pepper to the frying pan and cook for 5 minutes, stirring occasionally, or until softened.
Add the tomatoes to the frying pan and leave the mixture to simmer for about 5 minutes, stirring occasionally , or until slightly reduced and thickened.
Stir the sun dried tomato puree, cannellini beans and sausages into the mixture. Cook for 4-5 minutes or until the mixtire is piping hot.
*Add 4-5 tablespoons of water if the mixture becomes too dry during cooking.
* Alternatively, enjoy a cleansing ale whilst cooking and add half a cup of amber liquid if mixture becomes too dry. Adds flavour. To spice up add cajun seasoning mixture.
Transfer to serving plates and enjoy.