Slow-Cooked Osso Bucco with Orange Gremolata
Serves: 8 Prep time: 15 mins Cook time: 2.5 hours
6-8 Tasman Yearling Beef Osso Bucco, bone in (about 2-2.25 kg)
1 cup flour, plain
1 /4 cup Golden Grange Extra Virgin olive oil
2 tablespoons unsalted butter
2 carrots, coarsely chopped
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
2 cups Normans Holbrooks Road white wine
3 cups cherry tomatoes, cut in half
6 cups of Premium beef stock
4 cloves garlic, roughly chopped
2 bay leaves
10 stems parlsey
zest of 2 oranges
4 tablespoons of fresh parsley
- In a large shallow bowl, saeson flour with salt and pepper. Season beef on both sides with salt and pepper and then coat beef in the seasoned flour, shake off any excess. Set aside.
- Place 2 large frying pans with high sides over medium heat and divide oil and butter between the two. Sear the beef on all sides until nicely browned, about 2-3 minutes per side, then set aside on a plate.
- Add half the onions, celery, carrot, garlic, bay leaf and parsely stems to one pan. Add the remaining vegetables and herbs to the other. Cook until onions have softenend, about 3-4 minutes. Season with salt and pepper.
- Raise heat to high on both pans, add wine to both and allow wine to almost completely reduce, about 5 minutes. Divide beef between each pan. Divide the stock and tomatoes evenly among the two pans and bring to the boil.
- Reduce heat to low, cover each pan and simmer gently for about 2 hours or until meat is tender, basting the meat occasionally as it cooks.
- Remove lids and continue to simmer uncovered until sauce reduces enough to lightly coat the back of a spoon, about 15 minutes.
- In a small mixing bowl, combine orange zest and parsley.
- To serve, place beef onto serving plates and spoon some of the reduced braising liquid over each piece of meat. Top with a sprinkle of the zest and parsley mix and serve. Enjoy!