With the cooler nights still lingering, you’ve got plenty of time to give this hearty, warming Osso Bucco dish a whirl. Topped with ‘gremolata’ – the perfect accompaniment to any rich dish, flavour is aplenty. Grange Garlic is a standout in both the Osso Bucco and gremolata, and just not the same without using Grange!
Did you know, that while the fat content can be higher, there are major health benefits to including gelatinous meats in your diet from time to time. Gelatinous meats contain glycine which is anti-inflammatory, hydrating and heals the gut. It also improves hydrocholoric acid insufficiency, which helps to regulate metabolism, maintain muscle mass, preserve bone strength and joint mobility and regulate cellular health. All the more reason to get cooking!
** It’s a real treat to serve with the risotto, alternatively sweet potato mash works beautifully!
- 8 pieces osso bucco meat
- 1 tbsp + 3/4 cup olive oil
- 1 brown onion, coarsely chopped
- 1/2 cup finely chopped onion
- 2 carrots, peeled and diced
- 2 celery stalks, sliced
- 3 tsp Grange Garlic
- 1 1/2 cups red wine (optional, can replace with beef stock)
- 11 cups beef stock (about 2.6L)
- 3 cups arborio rice
- 1 cup dry white wine
- 4 saffron threads soaked in 1/4 cup warm beef stock
- 4 tbs unsalted butter
- 1 cup grated parmesan cheese
- Pre-heat oven to 165 degrees. Heat 1 tbsp olive oil, season osso bucco pieces with salt and pepper and brown in med-hot oven-proof pan, in batches if necessary. Set aside on a plate.
- Place coarsely chopped onion, carrot and celery along with garlic in pan and saute over low-medium heat for 3-4 minutes, until softened. Add red wine, stirring well. Increase heat and cook for 3-4 minutes, until liquid thickens and reduces by half. Add 5 cups of stock and bring to a boil. Reduce heat to low and return the meat to the pan. Place in oven for about 3-4 hours or until meat is falling off the bone.
- To make the risotto, heat the reamining 6 cups beef stock in a saucepan to a gentle simmer over low heat. Warm 1/4 cup olive oil in a large saucepan or cast iron casserole pan and saute finely chopped onion for 4 minutes until softened. Add rice and stir for 4 minutes, then add white wine and stir until completely absorbed.
- Stir in the stock, a ladleful at a time. Wait until the stock is almost completely absorbed before adding each ladleful, but without allowing the rice to dry out. Place aside the last 1/4 cup of stock to add at the end.
- After about 18 minutes, the rice should be al dente, then add saffron mixture. Stir in the butter, cheese and the remaining stock. Season with salt and cracked black pepper.
6. Stir to combine 1/2 cup finely chopped fresh parsley, finely grated zest of 1 lemon and 2 tsp Grange Garlic. Sprinkle over Osso Bucco.