This Fresh Food Friday’s love affair with food continues and showcases an italian favourite, Osso Bucco. The perfect dish for entertaining, due to it’s no fuss nature, this dish will have your guest dishing up seconds (and maybe even thirds!). Great for a chilly winter’s eve.
Osso Bucco, or literally translated, as bone with a hole, is a great cost conscious meat with a flavour to beat. Available from Erindale Farm Butchery, the secret to it’s success and lustful flavour – the braising process!
Traditionally served with a gremolata, today’s recipe also feature a melt in your mouth mash. The perfect match.
The ingredients for today’s recipe were purchased from Erindale Farm Butchery and Woolworths at the Bendigo Marketplace.
4 Ossa Bucco
1 Litre Beef Stock
1 Fennel bulb
1 Clove of Garlic
Potatoes ( Cream Delight great for mashing )
1 Bunch of Silver beet
1 Bunch of Flat Leaf Parsley
Start by placing a large heavy base pot on a hotplate and add in a splash of olive oil over a medium heat.
In a separate bowl, add in the flour and season with salt and pepper. Gently toss the Osso Bucco over in the bowl to ensure an even coverage. Once at heat, place the osso bucco into your pot and begin to brown the meat on both sides. Once browned slice up the fennel into quarters and add place alongside the browned meat, and cover with the stock.
Place this your pot into the oven on a low heat (approx 150 degrees) for 45 mins. Be sure to check on it every so often to ensure it doesn’t dry out.
Time to pull out the food processor! Into your kitchen whizz, add in the garlic clove, ½ a bunch of parsley, and your finely grated lemon rind. Cover your ears and mix until coarsely ground. Next add in your lemon juice and olive oil and then place aside for garnishing.
The final step of preparations is our delicious mash. Peel your potatoes and place into a medium pot. Cover these with cold water with a hint of salt and garlic. Allow the potatoes to come to a boil, and then simmer until soft. Finally drain the potatoes and mash. For an added creaminess, add in a dob of butter.
To serve, make a bed of mash potato and spoon on your Osso Bucco and fennel and garnish with your gremolata.
Enjoy! I know I did…
Janet Rockes is a stylish Bendigo local and creator of The Travelling Table. A family lady at heart, Janet enjoys cooking up big feasts on weekends for her grandchildren. In a professional sense, her talent lies in her ability to transform nothing into something amazing. As a visual merchandiser, Janet shines in handcrafted props and food styling, creating unique concepts for events. Check out her website here