Osso Bucco
Ingredients
3 tbsp plain flour
salt & pepper to season
150ml good olive oil
2 cups dry white wine
4 osso buco, about 300g each
1 500ml three birds fine food sugo - trad basil & tom
2 tbsp three birds preserved lemons or limes
2 handfuls flatleaf parsley, washed
1 garlic clove
For Osso Bucco
Preheat over to 180 degrees.
Prepare osso bucco meat by rubbing all over with plain flour and seasoning with salt and pepper. Heat oil in a heavy based pan or casserole dish and add osso bucco to a hot pan, browning on both sides. Add white wine to the pan and cook for a few minutes until it reduces slightly. Stir in sugo and place in oven with the lid on for 1.5-2 hours, turning meat every 30 minutes (until the meat is melting from bones). Remove lid for the last 10 minutes to crisp the meat a little without drying out the pan.
For Gremolata
Rinse the preserved lemons or limes, remove the pith and finely chop. Finely chop the parsley and garlic clove then mix together with the lemon or lime.
To Serve
Serve the osso bucco with a creamy mash, polenta or three birds rissotto rice blend and sprinkle the gremolata generously on top .. too easy!!
This recipe has turned a weekend meal into an easy midweek dinner!!