OSO BUCCO:
4 large or 8 smaller slices of beef osso bucco
Flour, for dusting
60g butter
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 celery stick, finely chopped
2 carrots, finely diced
250ml red wine
Handful fresh herbs (thyme, rosemary or oregano)
250g tomato pulp
1 cup prepared NOMU Chicken or Beef STOCK
1 tsp sugar
NOMU Sea Salt and NOMU Black Pepper, to taste
GREMOLATA:
Finely grated zest of 2 lemons
1/4 cup finely chopped parsley
1 clove garlic, finely chopped
RISOTTO:
750ml prepared NOMU Chicken or Beef STOCK
6 saffron threads (optional)
30g butter
100ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, finely chopped
300g Arborio rice
250ml dry white vermouth or white wine
1/2 cup freshly grated parmesan
Dust the osso bucco with flour, shaking off any excess. Heat up a heavy-based saucepan and add the butter and oil. Seal the meat in the pan, turning each piece as it colours, then add the onion, garlic, celery and carrots. When the vegetables are tender, pour in the red wine and some fresh herbs. Cook off the alcohol and add the tomato pulp and prepared stock. Turn down the heat, cover with a lid and leave to simmer for at least 2 hours, stirring occasionally. The osso bucco will be very tender and the sauce will have thickened and become wonderfully sticky.
To prepare the gremolata, simply mix all the ingredients together in a bowl and set aside.
For the risotto, place the stock in a saucepan with the saffron threads. Cover and keep warm over a gentle heat. Heat the butter and oil in a large frying pan and saute the onion until translucent, but not browned. Add the garlic and cook for a minute until fragrant, then stir in the rice until completely coated in the butter mixture. Continue to toast the rice for a few minutes, then deglaze the pan with the wine. Simmer until the alcohol is cooked off and most of the liquid has been absorbed by the rice. Gradually add the hot stock to the rice one ladle at a time, allowing the rice to completely absorb the liquid before adding more. Continue until the rice is cooked through but al dente and all the stock has been incorporated, about 15-20 minutes.
When the risotto is ready, stir in the grated parmesan and serve immediately in warmed bowls with the osso bucco. Spoon over some sauce, top with extra shavings of parmesan and a generous sprinkling of gremolata.
OSO BUCCO:
4 large or 8 smaller slices of beef osso bucco
Flour, for dusting
60g butter
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 celery stick, finely chopped
2 carrots, finely diced
250ml red wine
Handful fresh herbs (thyme, rosemary or oregano)
250g tomato pulp
1 cup prepared NOMU Chicken or Beef STOCK
1 tsp sugar
NOMU Sea Salt and NOMU Black Pepper, to taste
GREMOLATA:
Finely grated zest of 2 lemons
1/4 cup finely chopped parsley
1 clove garlic, finely chopped
RISOTTO:
750ml prepared NOMU Chicken or Beef STOCK
6 saffron threads (optional)
30g butter
100ml NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 clove garlic, finely chopped
300g Arborio rice
250ml dry white vermouth or white wine
1/2 cup freshly grated parmesan
Dust the osso bucco with flour, shaking off any excess. Heat up a heavy-based saucepan and add the butter and oil. Seal the meat in the pan, turning each piece as it colours, then add the onion, garlic, celery and carrots. When the vegetables are tender, pour in the red wine and some fresh herbs. Cook off the alcohol and add the tomato pulp and prepared stock. Turn down the heat, cover with a lid and leave to simmer for at least 2 hours, stirring occasionally. The osso bucco will be very tender and the sauce will have thickened and become wonderfully sticky.
To prepare the gremolata, simply mix all the ingredients together in a bowl and set aside.
For the risotto, place the stock in a saucepan with the saffron threads. Cover and keep warm over a gentle heat. Heat the butter and oil in a large frying pan and saute the onion until translucent, but not browned. Add the garlic and cook for a minute until fragrant, then stir in the rice until completely coated in the butter mixture. Continue to toast the rice for a few minutes, then deglaze the pan with the wine. Simmer until the alcohol is cooked off and most of the liquid has been absorbed by the rice. Gradually add the hot stock to the rice one ladle at a time, allowing the rice to completely absorb the liquid before adding more. Continue until the rice is cooked through but al dente and all the stock has been incorporated, about 15-20 minutes.
When the risotto is ready, stir in the grated parmesan and serve immediately in warmed bowls with the osso bucco. Spoon over some sauce, top with extra shavings of parmesan and a generous sprinkling of gremolata.
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Cape Town, South Africa
Tel: +27 21 386 2000
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