Antonio Carluccio’s Osso Bucco

As served at the 2017 Bank of Melbourne World’s Longest Lunch

///// Winter Recipes

Bring some seasonal feasting to your own table with this very special Osso Bucco recipe from Antonio Carluccio, recreated by Peter Rowland Catering for this year’s Bank of Melbourne World’s Longest Lunch.

Ingredients
– 4-6 Ossobuchi (slices of veal shin on the bone, with bone marrow)
– plain flour for dusting|
– 6 Tbs extra virgin olive oil
– 1 onion, peeled and finely chopped
– 3 celery stalks, finely chopped
– 1 carrot, finely chopped
– 100ml white wine
– 2 Tbs tomato puree
– 200ml good beef or chicken stock
– 1 small sprig of fresh rosemary
– salt and pepper

Method
Dip the shin slices in flour and fry on each side in the olive oil in a large saucepan or braising pan.
When golden, after about 5 minutes on each side, put on to a plate.
In the same pan with the same oil, fry the onion, celery and carrot for about 5 minutes.
Return the meat to the pan, add the wine and tomato puree, and stir together.
Add the stock and rosemary, and braise until the meat detaches from the bone, this should take about 1.5 hours. Season with salt and pepper to taste.

Guests at the Bank of Melbourne World’s Longest Lunch were served this Osso Bucco with Italian truffle and potato puree, broccolini, chicory, capers and olive oil.

The recipe has been taken from Antonio Carluccio’s cookbook ‘Vegetables’.

PETER ROWLAND

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