Sunday, March 3, 2013

Osso Bucco with Creamy Mash

Osso Bucco with Creamy Mash

All of sudden it has gotten really cold and wintry here. The sharpness in the wind and the cool mist in the air in the mornings tells me that the summer days are gone for this year.

It the spirit of embracing the change of seasons and all the beauty that the changes bring, I decided to cook a lovely warming and rich dish. It's great to have the time to slowly cook a meal on the weekends, especially when you are trying to be budget conscious and buy cheaper cuts of meat which are much better suited to lower, slower cooking.

This recipe is inspired by the search for the ultimate mashed potato, which, as is so often the case when searching for ultimates, has involved many incarnations of Heston Blumental recipes. This is the way we did it this time. You can check the link I've provided to see the extra steps involved in the original recipe, or just go with this simplified version. Thank God for Heston and his thorough curiosity and experimentation!

Osso Bucco with Creamy Mash

Osso Bucco with Creamy Mash 
Serves 4
Mash recipe adopted from Heston Blumenthal's Recipe from here

4 x pieces of osso bucco, approx. 1.2kg total weight
Olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
1 carrot, finely diced
2 anchovies, chopped to a fine paste
1/4 cup sliced black olives
3 pieces of star anise
Dried thyme, oregano and sage
3/4 cup red wine
1 can cherry tomatoes, without juice

500g waxy potatoes
120ml milk
125g unsalted butter

1. Preheat oven to 170 C
2. In an pan or small french oven over a medium heat stove top, add a big glug of ollive oil and saute onion, garlic and carrot until soft.
3. Add anchovies, olives and star anise and stir to combine.
4. Add dried herbs and stir through, cook for another 5 minutes.
5. Add red wine and cherry tomatoes. Simmer to reduce for about 15 minutes, until most of the wine has evaporated.
6. Place osso bucco pieces into an oven proof dish and spoon sauce over the top,  wrap aluminium foil around the dish and ensure you have a good seal. (or add them to the french oven and place the lid on)
7. Cook in the oven for 3 hours.
8. In the last hour of cooking, peel potatoes, chop into 1 cm slices and then rinse with cold water.
9. In a large pot of salted water, cook potatoes for 30 minutes at 70C. Drain and rinse under cold water.
10. In a fresh large pot of salted water at a rolling boil, cook the potatoes until very soft and falling apart.
11. Drain and allow to steam to remove excess moisture.
12. Mash potatoes with milk and butter until smooth. Try not to overwork the potato mixture as this will make it "gluey".
13. Remove osso bucco from the oven. Serve a large dollop of mashed potato topped with a piece of osso bucco and rich tomato-y mixture from the baking dish.

NOTE: If you prefer using a slow cooker, I'm sure this dish could be prepared in a slow cooker, you might need to increase the time as the temperatures are usually lower than 170C.

Osso Bucco with Creamy Mash

Ella xx

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