The end–with rice

I have a friend in Australia who says she has never forgotten my fantastic osso buco. Well bless her– I still make it, but these days I make it in my electric pressure cooker, affectionately known as R2D2. Guess why? Well just look at the picture and tell me if it doesn’t look like something out of Star Wars?

R2D2

I also had a friend- unfortunately no longer with us -who could not abide tomatoes. He was allergic, so he said, so I came across a recipe which uses red and yellow peppers instead.

Guess what?

That is what I have used in this recipe which I’m going to share with you. Please feel free to make it the traditional way using tomatoes if you like or even use tomatoes and the peppers which will add delightfully to the dish. I think the ideal thing with all osso buco is traditional polenta –heavily buttered of course. The real Italian way is with risotto Milanese but that, as delicious as it is, is a bit of a schlep. However, one thing I will not give in on is the use of gremolata to accent the dish. The parsley, garlic, and lemon lift the rich taste of osso buco to unbelievable heights. So go ahead and have fun. Of course, you can make it on top of the stove, or even better still, in the oven in the time-honoured way. All you need is time.

The essential ingredient

You will need a kilo or two of thick cut beef shin bone. I do not use veal as I feel it is too young and full-grown beef is perfect. Make small incisions with a very sharp knife around the edge of the shin as this will stop the pieces of meat curling when you start to work with them. Dip the meat into a mixture of flour with salt and pepper and shake excess off.  Place aside. Set the pressure pot onto sauté and add a splash or two of good olive oil into it. Brown the pieces of meat but do not overcook them and to do not crowd the pot. Do two or three or four at a time depending on the size of the pieces of meat. Add two finely chopped onions and the seeded and sliced peppers to the pot and sauté fairly gently. Add plenty of garlic at the end. Once the veggies have begun to breakdown add 2 cups of good white wine and a cup of chicken stock. Do not use red as it overpowers this particular dish. I use Chenin which is perfect. As soon as the alcohol has evaporated –approximately 5 minutes– put the lid on the pressure pot and choose high pressure for 40 minutes. At the end of the cooking use natural release. Give it all a gentle stir carefully as the meat will be starting to come off the bone.

Serve with polenta and gremolata sprinkled on top—enjoy.

 

Fabulous with polenta–gluten free!

 

 

 

Great Chenin

GREMOLATA

Bunch flat leaf parsley finely chopped

Finely chopped garlic

Grated lemon zest

Use whatever proportions you prefer—this is Italian –get it?