One Pot Osso Buco
Miguel has the perfect recipe for cheaper, secondary cuts of meat
Air Date: 28 Apr 2017
Recipe by: Miguel Maestre
Prep Time: 20 minutes
Cooking Time: 2 hours
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- The Living Room
- Miguel Maestre
- Osso Buco
- Almond Meal
- Bay Leaf
- Beef Stock
- Brown Onion
- Chicken Stock
- Manchego Cheese
- Olive Oil
- White Wine
- Preheat oven to 160C.
- Combine the almond meal and flour in a bowl with salt and paprika.
- Dust each shank with the flour mixture, massaging well into the meat.
- Heat a large oven-proof pan over a gentle heat, melt the butter with the oil, and brown the meat well on both sides until browned. Set aside.
- Increase heat to high and add the onion, carrot, celery, tomatoes and garlic to the pan and sauté for 3-5 minutes or until tender.
- Add thyme, bay leaves, nutmeg and pepper. Deglaze the pan with white wine, scraping any tasty bits off the base of the pan. Add stock and passata and bring to the boil. Season to taste and cook in the oven for 2 hours, or until the meat is very tender and the sauce thickens.
- Meanwhile, to make the gremolata combine ingredients in a bowl.
- To make polenta bring stock to the boil in a large heavy-based saucepan. Gradually add polenta in a steady stream stirring constantly with a wooden spoon.
- Reduce heat to medium-low and cook, stirring frequently for about 5 minutes or until polenta is thick and creamy. The colour will change to a pale yellow and the grains will soften.
- Add butter, cheese and cream and stir until well combined and butter has melted. Season with salt.
- Serve osso buco on polenta sprinkled with gremolata.