Ossobuco Bianco
From The River Café Cook Book this Ossobuco Bianco is just what you need to whip up when you have to cook for a cast of thousands on a cold Saturday night! It is bianco which means it’s made with white wine and no tomatoes and it needs to cook for hours and hours (like 2/12 or 3) so start cooking early so you spend hours cooking up your look while it cooking up on the stove
For 6
You need:
8 or more veal or beef ossobuco bones: remember the meat shrinks so get more if you are feeding 10 hungry men ( as you do)
7g plain flour
120g butter
2 tabs od olive oil
2 red onions finely chopped
4 celery sticks finely chopped
4 garlic cloves
9 salted anchovies ( the chilli anchovies are good )
½ to 1 bottle of wine ( some for you)
Gremolata
Finely grated zest of 2 lemons
2 garlics finely chopped
3 tabs of flat leaf parsley finely chopped
·preheat oven to 150
·Dust each piece of osso buco meat with flour and salt and pepper ( it’s a bit like applying blush)
·In a big pot/saucepan/casserole dish (what ever you have) melt half the butter and the oil
·Then brown and seal the ossobuco on each side so they‘ve got a nice St Tropez tan
·Remove the meat from the pot and set aside.They say remove the fat. I say forget about the diet and leave it there.
·Melt the remaining butter and gently fry (be kind to them: they’ve already been chopped) the Celery and onion until they are soft and squidgy but no not brown.
·Smells great non?
·Add garlic and anchovies and mash them together for a minute or 2 with a fork or a masher. Gently so it all dissolves together
·Pour in the wine ( hic) and bring to the boil and reduce a bit.
·Carefully (bless them) put the ossobuco back in the big pot, layer it if you have to
·If they are not covered what the hell; just add more wine ( my philosophy in life)
·Now you can cook this in the oven or whack it on the stove to bubble bubble toil and trouble away for 21/2 hours or so ( gently simmering please)
·Pop the lid for an hour or so
·Now you can spend hours and hours getting ready for dinner
·It’s ready when it’s falling apart. But you don’t have to because you can’t really over cook it and isn’t that nice to know?
·Serve with last weeks root vegetables, the sprinkling of gremolata on top (to add a zing a ling) and your crunchy soda bread in front of an open fire.
Lovely….
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