ANGUS OSSO BUCCO
ROASTING (VIDEO)
➤ Ingredients (for 4 servings):
For the main dish:
Angus osso bucco: 1 kg (4 pieces of 250 grams each)
1 onion (a big piece)
2 medium sized carrots
half a root of celery
500 ml of black beer
3 twigs of thyme
1 teaspoon of pepper grains
3 leaves of bay
500 ml of water
For sauce:
60 gr of butter
2 tablespoons of flour
Salt and pepper
For puree:
600 gr of parsley or parsley root
2 small potatoes
40 gr of butter
150 ml of milk
Salt and pepper
For marrow filling:
3 gr of grainy salt
Quince jam
For garnish:
Thyme
Lewd leaves, if it’s the right season
➤ Preparation:
Put in the tray all ingredients necessary to prepare the main dish and cover it with tin foil or lid. Place the tray in the oven preheated at 150°C and let there for 4 hours, with mirepoix vegetables and thyme.
Prepare meanwhile a smooth mashed roots puree with butter and milk. Mix the roots with the blender or cut them into pieces and force them through the strainer for a finer texture.
Remove the osso bucco from the tray and then drain the vegetables. You will get a perfect gravy; in a saucepan, over medium heat, melt two cubes of fat butter, add two tablespoons of flour, until it is slightly browned. Add the gravy seasoned with salt and pepper and stir with the whisk until the sauce thickens a little and at the end add a cube of cold butter. The sauce will become shiny, slightly bitter, with a beautiful beer colour.
The marrow will be cooked separately in a hot pan with grainy salt and last fall quince jam. Remove the marrow from the bone, add a little bit of salt and then two good spoonfuls of sweet. The mixture is put back in the bones before serving.
The result is a fragrant osso bucco dish with a fine, creative garnish.
➤ The osso bucco can be found in the Family Pack. Order it HERE!
➤ Enjoy your meal!
* recipe for 4 servings, by Daniel Joarză, Regional Young Chef Ambasador
