Saunderson's Quality Family Butcher

Osso Bucco with Pea & Vermouth Grain ‘Risotto’

Try out this Italian classic and enjoy succulent braised veal shanks.

Serves: 6
Time: 2 hours 45 minutes
Category: Beef
Cuisine:
Recipe: Osso Bucco

Ingredients

  • 6 Osso Bucco (i.e. veal shin bone complete with marrow), approximately 4cm thick
  • 1 large carrot, diced
  • 1 large celery stick, trimmed and diced
  • 10g dried porcini
  • 2 tbsp plain flour
  • 250ml passata
  • 200ml dry white wine
  • 50g unsalted butter
  • 3 tbsp olive oil
  • 1 tsp vegetable bouillon powder, dissolved in 250ml hot water (i.e. ‘vegetable stock’)
  • Freshly ground salt and pepper, to season
  • Pea & Vermouth Grain ‘Risotto’:
  • 300g bulgar wheat
  • 200g frozen peas
  • 85g unsalted butter
  • 1 shallot, finely chopped
  • 1 celery stick, finely diced
  • 1 clove garlic, peeled then crushed and finely chopped
  • 4 tbsp parmesan, finely grated
  • 2 tbsp vegetable bouillon powder
  • 1 small handful fresh parsley, chopped
  • 1 litre cold water
  • 75ml dry white vermouth (e.g. Martini)

Method

  1. Start by making the Osso Bucco, then move on to make the grain ‘risotto’ once the beef is simmering.
  2. Soak the porcini in 200ml of boiling water for at least 15 minutes.
  3. Take the Osso Bucco and trim off any fatty / lumpy parts, taking care not to remove the membrane that holds the veal together.
  4. Season the plain flour with a little salt and pepper, then lightly dust the beef pieces with the flour, shaking off any excess.
  5. Place a very large flame-proof casserole dish onto the hob, over a medium-high heat, adding the olive oil and the butter. Once the butter has melted and the sizzling has stopped, pop in the osso bucco frying them until they are golden brown (approximately 2 to 3 minutes on each side), then transfer the beef to a nearby plate.
  6. Next, with the casserole dish over a low-medium heat, add the carrot and celery, gently frying them until they have softened slightly (approximately 5 minutes). Once the vegetables have softened, turn the heat up and pour in the wine. Allow the wine to bubble vigorously for 2 minutes, then remove the casserole dish from the heat.
  7. Now, drain the soaking water from the porcini into a measuring jug, squeezing out any excess moisture. [NB: Take care to keep all the water,a s this is needed for cooking the beef.] Roughly chop the porcini adding it to the casserole dish, along with the soaking liquid, passata, and vegetable stock, then stir.
  8. Finally, put the beef back into the casserole dish in a single layer, making sure that it is all covered by the liquid. Bring the liquid to the boil, then immediately reduce the heat and pop the lid onto the casserole dish. Simmer very gently for approximately 2 hours, turning the beef half way through, until the meat is very soft. [NB: The liquid should reduce and become a fairly thick sauce; if it still appears to be thin after 90 minutes, move the lid to the side slightly to allow some of the liquid to evaporate during the final 30 minutes of cooking.]
  9. Approximately 40 to 45 minutes before the beef is finished cooking, start to make the grain ‘risotto’.
  10. Mix the cold water with the bouillon powder and bring to the boil in a large saucepan. Add the bulgar wheat to the pan, pressing it firmly into the water with a wooden spoon, then cover and boil over a medium heat for 18 minutes.
  11. Whilst the bulgar wheat is cooking, melt 50g of the butter in a medium-sized frying pan over a low-medium heat, then add the shallot, celery and garlic. Gently fry the vegetables, stirring occasionally, until they have softened a little but have not changed colour (approximately 5 minutes). Then, pour in the vermouth and turn up the heat, allowing the pan to bubble until the liquid has almost disappeared; at this point, pop the pan to one side.
  12. Once cooked, drain the bulgar wheat, popping the liquid into another pan. Tip the peas into the pan with the drained stock and simmer until hot (approximately 2 minutes). Then drain off the stock again, popping it to one side in a jug, and add the peas to the pan of drained bulgar wheat.
  13. Next, add the contents of the frying pan to the bulgar wheat and peas, along with the parmesan, parsley, and remaining butter, seasoning as required with plenty of black pepper. [NB: You are unlikely to need to add more salt.] Return the saucepan to a low heat and stir continuously until the parmesan has melted and the ‘risotto’ appears as a loose, creamy mass, adding 1 or 2 spoons of the stock that has been set aside if required.
  14. Serve the ‘risotto’ immediately alongside the beef on warmed plates.