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OSSO BUCO SAMBO

 

It's not always work and no play - if I have the time there is nothing better than getting in the kitchen to feed family and friends. This is the meal that keeps on giving, it's super easy and feeds so many. Have it for dinner; or make double the quantity to quickly throw together a sambo or two the next day. It's especially perfect when you've cooked yourself on the saddle and you're so hungry you could eat a horse. Every day the osso buco tastes better and better (just like a curry). This is not the traditional recipe which originates from Milan, this my version, enjoy. 

 

What you’ll need:

 

2 tbsp light olive oil

1 kg (about 4 pieces) bobby veal osso buco

3 garlic cloves, thinly sliced

½ cup (each) finely chopped rosemary and sage, plus extra to serve

1 onion, finely chopped

2 fresh bay leaves

100 gm butter, coarsely chopped

200 ml dry white wine

500 ml (2 cups) chicken stock 

 

Method:

 

  1. Heat oil in a large saucepan over medium-high heat, season meat and cook, turning once, until browned (4-6 minutes), then remove and set aside.

  2. Reduce heat, add garlic and herbs, and cook until light golden (3-5 minutes), then add onion, bay leaves, butter and a pinch of salt and stir occasionally until onion is golden (6-8 minutes).

  3. Return meat to pan, add wine and half the stock, cover with a lid, reduce heat to low and simmer until meat is tender, topping up chicken stock throughout to cover meat by three-quarters (3½-4 hours).

  4. To finish, remove lid and increase heat to reduce liquid to a thick gravy consistency (12-15 minutes).

If you having for dinner, serve osso buco hot with polenta and scattered with extra rosemary and sage.

For lunch find some delicious ciabatta rolls and your favourite relish.

 

 

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