Sunday, March 28, 2010
Osso Bucco Pasta
I have actually posted this dish before a few years ago when my blogging days first began - but I have removed the original post and I'm posting it again because the way I cook it has changed, and I got a much better photograph this time. The original recipe involved a lot of fiddly work and separating the meat and the sauce and adding a teaspoon of sauce for every 100g of meat in the oven... blah blah... wank wank! I've cooked this meal about 5 times now and my confidence has grown and I feel very comfortable just throwing it all in one pot and cooking it for 3 hours.
The thing I love the most about this meal is that it is a very rich dish, but by adding the lemon and parsley at the end it gives it a bit of a zing which stops the richness taking over and it becomes quite zesty - which means you eat several serves because you don't get overpowered by the rich flavour. I also love the fact that it is served with pasta. It could easily be a dish on its own but the pasta gives it that extra bit of comfort.
I've decided to enter this dish at Pasta Presto Nights because I think its a worthy candidate. Ruth has some fantastic, delicious entries each month and I'd like to see how this pasta fares!
This was the last ever dish I cooked in our OLD kitchen! Thats right - the NEW kitchen is in. And it is beautiful. The tiles still need to go up so I won't post any photos yet. The new kitchen has so much more benchspace and the cupboards are so much deeper. I haven't stopped cooking in it. And my brand new fan foced oven and cook top is my pride and joy.
5 cloves garlic, sliced
1/2 bunch oregano leaves, chopped
2 bay leaves, chopped
sea salt and freshly cracked black pepper
4 veal osso buco
3 tablespoons Olive Oil
100g pancetta, cut into strips
1 large onion, chopped finely
2 celery stalks, finely sliced
1 carrot, finely sliced in rounds
2 pinches saffron threads
2 tbsp tomato paste
3 sprigs thyme
200 ml white wine
700ml good-quality beef stock
500g large shell pasta
2 handfuls flat-leaf parsley leaves
1 lemon, finely zested and juiced
70g grated parmesan to serve
Place garlic, oregano, bay leaves and a little salt in a mortar and pestle and crush to a paste.
I would suggest cutting 4 slits in the "corners" of the osso bucco to stop it curling.
Rub paste over veal pieces.
Heat olive oil in a large heavy-based pan over medium heat.
Cook pancetta for 6 minutes.
Move the panchetta to the side and add veal and cook without stirring for 2 minutes, then turn veal until evenly browned.
Remove veal from pan and set aside.
Add onions, celery and carrot topan and stir. Add saffron and cook for 5 minutes or until vegetables are soft. Add the stock. Return veal to pan, turning over a few times, then stir in tomato paste and boil for 3 minutes. Place the veal back in the pot and cook in the oven at 170 degrees for at least 3 hours.
Once the osso bucco in the oven has begun to fall off the bone and shred, return it to the top of the oven to reduce the liquid.
Meanwhile, cook pasta in lightly salted boiling water until al dente. Remove veal from pan and add pasta, parsley, lemon zest and juice and butter. Season, then return veal to pan.Serve with a sprinkle of parmesan on top.
Posted by Elizabeth and Jared