Osso buco in red wine sauce with cauliflower mash

Hearty slow-cooked oisso buco recipe

Serves

4 - 6

Prep Time

10 mins

Cook Time

3 hrs

Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of the meat. This recipe offers a twist on the classic recipe, pairing fall-apart tender Osso Buco with a rich red wine sauce, and creamy cauliflower mash.

Recipe courtesy of Greenlea Butcher Shop.

Osso Buco is a traditional Italian dish that’s both hearty and luxurious owing to the delicate flavour and texture of the meat. This recipe offers a twist on the classic recipe, pairing fall-apart tender osso buco with a rich red wine sauce, and creamy cauliflower mash. Recipe courtesy of Greenlea Butcher Shop.

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Ingredients

For the Osso Buco

1kg veal Osso Bucoi
or you can use beef shin
1 Tbsp Dijon mustard
½ cup white flour
1 tsp kosher salt
½ tsp ground black pepper
2 Tbsp olive oil
1 onion
diced
2 carrots
diced
2 celery stalks
diced
4 garlic cloves
chopped
1 tsp dried thyme
2 Tbsp red curry paste
1 cup red wine
for best results, use dry red wine
2 cups beef bone brothi
400g can tomatoes
diced

For the cauliflower mash

1 cauliflower
cut into florets
2 Tbsp butter
2-4 Tbsp milk
or cream
1⁄4 cup Parmesan cheese

Method

For the Osso Buco

Preheat oven to 160°C.

Pat the Osso Bucco dry with a paper towel and brush meat with Dijon mustard.

In a bowl, combine the flour, salt and pepper. Roll/coat the Osso Bucco in the seasoned flour.

Place a casserole dish onto medium heat and add oil. Sear Osso Bucco (one piece at a time) on both sides for 2-3 minutes until browned. Transfer to plate and set aside.

In the same pan, add onion, carrot, celery and cook on medium for 5 minutes until softened.

Add garlic, thyme, curry paste and cook for 2 minutes until fragrant.

Add in wine and simmer for 2 minutes, scraping the pan to incorporate the fond (brown bits).

Stir in the broth and tomatoes and bring to simmer.

Place the browned Osso Bucco back into the dish, ensuring the meat is covered by liquid and vegtables. Place the lid on the dish and cook in the oven at 160°C for 2 1/2 hours until tender.

For the cauliflower mash

To make the cauliflower mash, bring a large saucepan of water to a boil.

Add cauliflower and boil for 10 minutes.

Drain and stand for 2 minutes so that cauliflower dries off.

Melt butter with milk or cream in the sauce pan add the cauliflower back into the pan.

Run through with an immersion blender until smooth.

Stir in parmesan and season with salt and black pepper to taste.

Serve with Osso Bucco.