Slow-roasted osso buco with red wine gravy and cauliflower mash

Slow-roasted osso buco with red wine gravy and cauliflower mash

Recipe by Michael en Lizette Duckitt

Photograph by Bruce Tuck

Slow-roasted osso buco with red wine gravy and cauliflower mash

Serves: 6
Cooking Time: 3 hrs

Ingredients

  • OSSO BUCO

  • 1,5 – 2kg osso buco (beef shanks)
  • 15ml (1 tbsp) Worcestershire sauce
  • salt and freshly ground black pepper, to taste
  • cake flour, to dust
  • 30ml (2 tbsp) olive oil
  • 30g butter
  • 3 medium onions, chopped
  • 3 garlic cloves, peeled and chopped
  • 750ml (3 cups) good red wine
  • boiling water, to cover
  • few sprigs fresh rosemary
  • CAULIFLOWER MASH

  • 1 large cauliflower head
  • handful mature Cheddar, grated
  • 15g butter
  • splash milk
  • splash cream
  • salt and freshly ground black pepper, to taste
  • pinch nutmeg, grated
  • TO SERVE

  • green beans, steamed
  • pumpkin and sesame seeds, to sprinkle
  • microherbs, to garnish

Instructions

1

For the osso buco, preheat the oven to 160°C. Rub the osso buco with Worcestershire sauce and salt and pepper. Dust the meat with the flour and shake off any excess.

2

Heat the olive oil and butter in a large ovenproof pot over medium heat and brown the meat. Once brown, remove from the pot and set aside. Sauté the onions until translucent, add the garlic and fry, 2 minutes. Lay the meat back in the pot and add the red wine, boiling water (enough to cover the meat) and fresh rosemary. Cover the pot and place in a hot oven, 2 – 2½ hours, checking hourly and adding a little boiling water if necessary.

3

For the cauliflower mash, steam the cauliflower until tender, 5 – 10 minutes. Leave the florets in a colander for a few minutes to drain excess water. In a mixing bowl, mix the cheese and butter with the cauliflower until the cheese has melted (heat if necessary). Add a splash of milk and cream then, using a stick blender, blitz until smooth. Season and add the nutmeg to taste.

4

Remove the osso buco from the oven – the meat should be tender – and serve with the cauliflower mash, green beans and a sprinkling of pumpkin and sesame seeds. Garnish with microherbs.

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