After a weekend drive through the magnificent Mt Warning NSW
countryside, I was pondering what to cook for dinner. There was still just a touch
of chill in the crisp evening air. I reached for my worn copy of Belinda
Jeffery’s “The Country Cookbook” that showcases life, simplicity and the beautiful
produce of the lush Northern NSW area we had just visited. This is my version of Belinda Jeffery’s
divine Osso Bucco recipe. The irresistible
aromas wafting from your kitchen will guarantee no-one dillydallying to your
dinner table.
Preparation 15
minutes
Cooking 3 hours
including 2 ½ hours in the oven. Allow 15 minutes to rest and serve.
Serves 4 (with left-overs hopefully)
Ingredients
8 pieces of Osso Bucco - good- sized, cut approx. 1 inch thick
¼ cup Olive Oil approx.
3 large brown onions – diced
3 garlic cloves – chopped
4 carrots – sliced
2 Tablespoons Sun-dried Tomato Pesto
1/3 cup plain flour – for dusting the meat
400 gram tin diced Tomatoes
1 ½ cups – 2 cups Shiraz Red Wine
¼ cup water
2 Teaspoons Sea Salt flakes
Freshly ground black pepper
1 tablespoon thyme leaves
1 tablespoon finely chopped rosemary leaves
4 Bay Leaves – fresh if possible. Crushed a little bit in your palm to release aroma
Chopped Parsley and lemon zest to garnish
Method
I use a wide deep round enamel cast iron pan with a close fitting
lid
Preheat oven to 165 °C
Add flour to a plastic bag and shake to dust the meat. Shake
off excess. Set aside.
Warm a little of the olive oil in the pan.
Place the meat in pan, browning well on both sides. Remove the
meat from pan, cover and keep warm.
Add the onion, garlic and carrot to the pan stirring gently until
softened slightly. Add a little more oil if needed.
Stir in the tomato pesto and cook down. Stir well so does
not catch on base.
Pour in the red wine, water, diced tomatoes, salt, pepper
thyme, rosemary and bay leaves. Stir well.
Increase heat and bring to a boil. Then reduce to a simmer.
Return the meat to the pan and ensure it is covered with the
sauce.
Place a piece of Baking Paper over the meat and push to
cover. (ie a cartouche)
Cover with lid.
Place in oven and check approx. every hours. Needs 2 – 2 ½ hours in total cooking in oven.
Add a little water if liquid reducing too quickly in the
pan.
Remove from oven when cooked. Leave lid on and allow to rest
for 10 minutes.
Check if excess oil on top of meat and use paper towels to
blot up if needed.
Taste and season with additional salt or pepper if you feel
it needs a little more.
Remove the bay leaves and discard.
Turn the meat over in the sauce and sprinkle with the
parsley and lemon zest.
Serve with fresh steamed green vegetables or a green salad
and your choice of mashed potatoes, risoni pasta or even chunks of fresh bread.
Enjoy! Colleen