It’s funny how the cheap cuts of meat are now Chic. I didn’t think I’d see the day when lamb shanks would cost more than a piece of steak! But I guess people are looking for something a little more interesting than a piece of prime rib. A chef once told me that the measure of a cook’s skill is his (or her) ability to use cheap cuts of meat. Secondary cuts of meat or braising meat as its sometimes known allows you to be a bit more creative with what you’ve got and really gives you a more complex flavour than a piece of primary cut; I would definitely enjoy confit duck leg over some crispy skin breast any day. Osso Bucco is one of the easiest cuts of meat to cook and it is an impressive dish to serve to friends or to enjoy on a cold winters evening with a glass of good red. Osso Bucco is the shin of veal that has been cut into pieces leaving the bone intact in the middle and don’t be surprised if your guests tuck into the gelatinous unctuous bone marrow that remains after a long slow cook.
4-6 pieces veal Osso Bucco
1/2 cup flour
2 onions chopped
2 carrots chopped
2 sticks celery chopped
1 bottle of red
1 litre veal stock
1/4 cup of peppercorns.
1. Dust the osso bucco in flour and fry off in olive oil until golden brown.
2. Remove any excess oil from the pan and deglaze with the red wine.
3. Add the vegetables, bay leaves, pepper corns, cooked osso bucco and stock.
4. Bring to the boil and then simmer for 2 hours.
5. Add the passata and cook for a further 1 hour.
6. Allow to cool and refrigerate overnight.
7. Once it has set skim the fat off the top and then heat to serve.
8. Serve with some mashed potato, veges of your choice, a silky cab sav and an open fire.
Oh Ps you can do this recipe with any secondary cut of meat (shank, oyster blade, neck, hock)
Quick note: The photos were from a large batch i did for a big group (15kg), this recipe can be multiplied to make as much or as little as you want.