Ossobuco
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 2 hours
- Oil for frying
- 1/3 cup plain all purpose flour
- 4 ossobuco bones (around 1 kilo)
- 3 cloves garlic, peeled and diced
- 1 large onion, peeled and diced
- 2 medium carrots, peeled and diced
- 1 1/4 cup white wine
- 660g/23ozs. diced tomatoes
- Small handful basil
- 200g/7ozs. mushrooms, sliced
For gremolata
- 1/4 cup parsley and basil, chopped
- 1/2 garlic clove, peeled and diced
- 2 teaspoons finely grated lemon zest
For polenta
- 1/2 cup polenta
- 4 cups milk
- 2 teaspoons chicken stock powder
- 1 cup grated reggiano cheese
Step 1 - Heat a cast iron pot on medium heat and let it come to temperature. Place the flour in a shallow dish and dredge the osso bucco pieces in it coating on all sides. Add oil to the pot and brown the pieces on all sides. Then add the onion and carrots (adding more oil if needed) and saute until softened. Add garlic and cook for a minute. Then add white wine, tomatoes and basil and place the osso bucco pieces back into the pot. Bring to a boil, reduce heat to simmer and cook with the lid on for 30 minutes.
Step 2- Preheat oven to 200C/400F. Place the pot with the lid on and bake for 30 minutes. Add the mushrooms in and stir and place the lid back on and bake for another 1 hour until the meat is tender but still stays on the bone.
Step 3 - In the meantime make the gremolata and polenta. To make the gremolata, mix the herbs, garlic and lemon zest in a bowl.
Step 4 - To make the polenta, heat the milk in a large pot until simmering. Add stock powder and then pour polenta in a thin stream to ensure that there aren't any lumps. Keep stirring and once the polenta becomes thick and creamy add the cheese. Keep warm on the stove adding more water if needed.