Tuesday, September 24, 2013
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Author by
ADAM SWANSON
Ingredients
2-3 tbspn Olive oil
8 pieces veal osso bucco
1 tbspn garlic, crushed
1 tbspn red chilli, finely chopped
2 tbspn ground cumin
½ tbspn fennel seeds
2 cinnamon sticks
4 whole cloves
4 bay leaves
1 cup celery, diced
1 cup carrot, peeled & diced
1 brown onion, peeled & diced
2 cups red wine
2 x 400g cans diced tomato
Chicken stock
Zest of 1 orange
500g San Remo Risoni
¼ cup parsley, finely chopped
¼ cup dill, finely chopped
1 preserved lemon, flesh removed and rind finely sliced
2 tbspn butter
Salt and pepper
Method
Pre heat oven to 160°C.
Heat a large braising dish over medium heat, add the olive oil. Season veal with salt & pepper, then add to the hot pan, brown on both sides.
Remove veal from dish and set aside.
Add the garlic, chilli, cumin, fennel seeds, cinnamon, cloves, bay leaves and fry off for approx 30 seconds.
Add celery, carrot and onion, stir through and reduce heat to medium heat.
Sweat off vegetables until soft and well caramelised.
Deglaze dish with the red wine and allow to reduce by half.
Add tomatoes and then add the reserved veal into the pan.
Mix well and cover with chicken stock. Add orange zest to dish.
Cover braising dish with lid or foil tucked in to create a tight seal and place into oven.
Bake for 1½ to 2 hours, or until veal is soft and falling off the bone.
herbed risoni
Method Cook Risoni as per packet directions
and drain well.
Mix chopped herbs, preserved lemon and butter through the Risoni, season to taste.
Serve Herb Risoni with the Osso Bucco.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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