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Post by shayneh2006 on Feb 20, 2014 17:35:54 GMT 10
Kettle Beef Osso Bucco
Hey all,,
I cooked this again on the kettle yesterday afternoon.
It was inspired by a call into Aldi, to see that they had reduced further their 4.5 litre CI pots to clear @ 10 bux each…………………………. So I grabbed one…………….and what better way to christen it….. Beef Osso Bucco. 
What you need-
-5 pieces of centre cut bone pieces of Osso Bucco
-EVOO
-2 large W Onions
-2 cloves garlic, diced
-3 Anchovy fillets, chopped
-1 cup Chardies (dry white)
-1kg Romas
-1 cup Beef stock
-3-4 fresh sprigs Thyme
-2 sprigs fresh Sage (i used dry left over from last time as i couldnt get fresh today)
-2 sprigs fresh Rosemary
-2 Bay leaves
-freshly cracked S&P
And for the gremolata
-Some EVOO
-2 cloves Garlic, chopped
-2 Tbsp chopped Parsely
-2 Tbsp chopped Anchovies
And, I decided to throw in some Lemon Rind recommended by SM
Skin your Tomatoes and remove the seeds, then crus
Combine Onion, Garlic, Anchovy, and herbs
Add oil in a pan and heat it up. Season the meat both sides with S&P and Brown the meat both sides
And place in your casserole dish
Next, add some oil then add the onion mix
Cook easy until soft then add the wine and turn up the heat. Cook until the liquid has reduced to near nothing
Add the Tomatoes and stock
And bring to the boil. Taste and add S&P if needed
Pour this over the meat in the pan
Cover and slowly cook using the "Snake"
I cooked this low and slow at about 225F
And planned on serving it with Specialita Giganti Pasta
BTW, the lid on the aldi pot didn’t seal as well as I would have liked so used I used a sheet of foil to take up the gaps.
And finished after 4 hours.
And my standard gremolata
Then with the addition of SM’s Lemon Rind
Which, after tasting gets thumbs up.
Beef was removed from the pot and the gremolata stirred through the sauce.
The rest are older pics served. Turned out exactly the same, just too lazy to take fresh pics.
And the nice goooey marrow that makes this dish oh so delicious
Doing this is a bit of work but its so tasty,,,,, just worth it.
Shayne
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Post by 420kev on Feb 21, 2014 6:00:38 GMT 10
shayne,
aldi 'ey..??..
if i got one of those, i think i could turn the kitchen into a pool room.
'cause the crock pot is about the only thing i use in there now.
looks good
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Post by shayneh2006 on Mar 3, 2014 17:40:44 GMT 10
Cheers Kev!
Shayne
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Post by smokey on Mar 5, 2014 9:53:46 GMT 10
Now that is how you make Osso Bucco  Lemon rind in gremolata is mandatory. I dont know if they still make it but Picton pub used to make a mean Osso Bucco and is where I discovered gremolata for the first time. I think yours is better as I dont remember the anchovy though it was over ten years since I was there. Thanks for the great pics and steps. |
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Post by Bentley on Mar 9, 2014 2:12:34 GMT 10
Meaty cuts! Job well done!
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Post by chrisg on Apr 22, 2014 13:40:46 GMT 10
 I just posted down in Mick's thread about lemons on how I keep lemon zest around, mostly for this dish. I do two things a little different, give the meat cuts a good dredging in seasoned flour rather than just seasoning, being careful so as not to damage the marrow, they brown beautifully. Have never served it with pasta, may have to try, the traditional accompaniment is Risotto Milanese, usually this recipe: www.taste.com.au/recipes/22637/risotto+milanesealthough I often don't bother with the peas. Is this a suitable place for a Western Australian to complain about the lack of an Aldi here? I don't know what my Chasseur CI casserole cost, it was a gift, but they are well over $100, on special. Mine's round and blue and I guess made in France but otherwise pretty much the same pot, 10 bucks!!!! Damn... Cheers |
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Post by smokey on Jul 19, 2014 18:10:37 GMT 10
a just checking out this recipe again, Ready set go for Monday Ill be adding some swede , Parsnip and carrot as well as some pearl barley to add a bit more of a stew feel to it. Will be cooking it on a pellet cooker with cheap pellets or a mix there of. |
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davo
New Member
Posts: 36 
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Post by davo on Jul 20, 2014 9:11:25 GMT 10
Can't see the pictures Shayne  |
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Post by smokey on Jul 20, 2014 9:44:13 GMT 10
I believe he had a problem with his photo bucket.
Lost the lot and has to manually put them back.
Fortunately the text is comprehensive.
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Post by shayneh2006 on Jan 21, 2015 14:24:19 GMT 10
Well, I lost my recipe for this dish (cooking this afternoon) and knowing that I posted here, back I came fishing for it in the Beef section  .
Then, saw the OP was missing the pictures, so, task two was reinstating some, but not all as I have that many pics on my hard drive, it was becoming a headache finding all.
Cheers |
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Post by bill44 on Jan 21, 2015 15:33:35 GMT 10
Osso Bucco is traditionally accompanied by Risotto Milanese, try it you'll like it.
Oh BTW finely grated Lemon Zest is a must in the Gremolada.
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Post by chrisg on Jan 21, 2015 17:06:27 GMT 10
Agreed Bill - we like that particular risotto so much we sometimes don't bother with the OB Cheers |
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Post by smokey on Jan 21, 2015 18:27:06 GMT 10
Hmm, and the wifey just last week brought home some shin, I shoved it in the freezer and just checked the Lemon tree,,, another week or so.
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Post by gatsby on Jan 25, 2015 5:56:19 GMT 10
Very nice - I think I've read it before but didn't pay much attention - maybe since the photo's (which tempt me greatly now) were missing.
Am going to have to do this again but my next couple of weeks are already planned...
I'll try the gremolata shown here - never thought to use Anchovies but I'll put down my Gremolata version just if anyone is interested.
Oh and I'll have to try the Risotto Milanese - thanks
Rosemary Gremolata
1 tblspn chopped Rosemary
2 cloves garlic - crushed
finely grated zest & juice from 1/2 Lemon
2 tblspn chopped Parsley
Oh and if you want a cheap (not as low as the Aldi price) Kmart have their version enameled cast iron pot. The quality is quite good.
It's been several years since I picked one up & it is as good as the Chassier ultra expensive French one (maybe better since I don't worry about damaging it!)
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skuzy
New Member
Posts: 29
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Post by skuzy on Feb 2, 2015 12:42:21 GMT 10
that looks a cracker of a dish,... never thought to use pasta shells..
we make something very similar to this and is one of our go to favorites at home...however we use lamb shanks + polenta.
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