Osso Bucco with ruby saltbush gremolata and parsnip mash
Credit – Caroline Taylor
2 Osso bucco shin cuts (Dandaragan Organic Beef)
3/4 cup plain flour for dusting
80ml olive oil
2 garlic cloves
2 celery sticks or leek
1 tbpsn tomato paste
1 40g can crushed tomatoes
salt and pepper
200ml red wine
300ml beef stock
2 large parsnip
150g salted butter
Rind of 1 lemon
1 small bunch of flat leaf parsley, finely diced
1 garlic clove, finely diced or shaved on a microplane
small bunch of ruby salt bush berries (easy to grow or get through Wagoga fresh) alternatively finely diced samphire which more accessible.
– Pre-heat oven to 160c
– Sautee finely diced carrot, onion, celery and garlic until translucent, then set aside.
– Season plain flour and dust the osso bucco beef on both sides until coated evenly.
– In a hot frypan, add oil and seal the beef for 2 minutes each side.
– Once sealed place beef in an oven-proof pot or slow cooker (with lid) and spoon sautéed vegetables on top.
– Take the frypan back to the flame with all the tasty bits on the bottom and add the wine, reduce for 3-5 minutes.
– Add tomato paste and crushed tomatoes, cook for another 5 min then add the beef stock.
– Pour liquid over the meat and vegetables making sure the meat is covered, pop the lid on and braise for 2 hours or until the meat is tender and falling off the bone and the sauce thickened.
– While the meat is cooking, peel parsnip and cut into a small dice. Cover with cold water a pinch of salt and lightly simmer until soft.
– Pour away water, let steam for 1 minute then add butter, more salt and pepper (to taste) and blitz with a bar mix or hand blender until smooth.
– Mix gremolata ingredients together in a bowl. Then,
– Spoon mash on plate or bowl, place osso bucco on top with plenty of beautiful sauce and finish with the zesty crunchy gremolata! Enjoy!