Veronica + Shadi: My Kitchen Rules - Osso Buco

Time is not an issue with osso buco!

Having had a little extra time at home lately, I’ve learnt a new (but probably short-lived) skill at being super organised about what to eat for dinner. Maybe it’s a little extreme to be planning my dinner at my 10 o’clock morning tea coffee break but why not make the most of time when you have it. So with time on my side, slow cooking has been on my agenda.

Slow cooking has become quite popular these days particularly thanks to the electrical slow cooking equipment on the market that I am yet to purchase. Call me a traditionalist or just plain silly but I am still an advocate of putting an old cast iron pot on the stove and allowing it to simmer for hours on end. There’s something about the aromas and the flavours of slow cooked food in a pot that I love, and I think it conjures up wonderful memories of my mamma’s cooking that would fill the house when I’d arrive home from school. We’d dip crusty bread into the pots while mum wasn’t looking and it’s still something that I can’t resist doing now every time she puts on a saucy slow cooked meal. But if the slow cooker works for you, throw your ingredients in the pot and leave it to slowly cook while you are out. Perfect for working families!

Slow cooking is not only delicious but great for the budget conscious as tough cuts of meat become tender and fall off the bone. My mamma says it’s because the meat doesn’t get ‘stressed’ by being rushed!! It is also great if you’re feeling slightly under motivated to cook– there is little preparation, you place everything in one pot, put it on simmering heat and you can do loads of other things in the meantime. Whatever equipment you want to use I don’t think it matters, I’m sure everyone will be grateful for a mouth watering slow cooked meal that comes from the heart.

Our recipe this week is Osso Buco – literally meaning the bone with the hole in it. I used veal osso buco from my butcher but you can substitute for lamb shanks or even chuck steak cut up into small cubes. I make sure to include plenty of vegetables to make it even heartier and because it was an extra cold night, I added creamy polenta as the base – yum! Almost everyone has their favourite osso buco recipe and I hope you enjoy ours. It’s a ‘bread dipping’ worthy meal that will have everyone licking their lips!

Please share your favourite additions or amendments – we’d love to hear your slow cooked favourites!

Happy Cooking
Veronica and Shadi oxoxo

Osso Buco with creamy polenta

Serves 4

8-8 veal osso buco (ask your butcher)
50 g plain flour
100 ml olive oil
1 medium brown onion, chopped finely
2-3 cloves garlic, finely sliced
2 small potatoes, cut lengthways into wedges
100 grams green beans
1 large carrot, chopped
1 celery heart, chopped
¾ cup mushrooms, quartered
Beef or chicken stock – about 600ml
3 tablespoons tomato paste or half can of peeled tomatoes
¾ cup red wine
1 tablespoon thyme
1 bay leaf
Salt and pepper

Polenta
1 ½ cup polenta
600ml vegetable stock
60g butter or mascarpone cheese
Salt and pepper

Method:

1. Coat osso buco in flour, shake off the excess then season with salt and pepper.
2. Heat olive oil in a casserole pot or stockpot. Add osso buco and cook for 3-4 minutes each side until golden brown. Remove and set aside.
3. Fry onion and garlic in the same pan on low heat until soft. Add celery, carrots, thyme and bay leaf and cook for 5 minutes. Add mushrooms, potatoes and green beans and add osso buco back in.
4. Stir in tomato paste, wine and stock and simmer on low heat for at least 90 minutes. Season according to taste, being cautious not to over season due to the richness of the stock and the wine. Simmer until meat begins to fall off the bone and the liquid has reduced. This can take up to 2-3 hours and it is worth the time! If you prefer it with more liquid, add more stock or wine.
5. For the polenta, bring stock to the boil. Pour the polenta in and using a whisk, stir continuously until the mixture begins to thicken. Add butter or mascarpone and season according to taste.

Assembly suggestion:

Using a ladle or spoon, place the creamy polenta at the bottom of a plate or pasta bowl. Ladle the osso buco on top of the polenta and pour the delicious sauce over the meat and polenta. Serve with crusty bread.