Osso Buco: For the Low fodmap, diabetic, lactose and gluten intolerant diets.
Osso Buco has its origin from Milan in the 19th century, It’s name is Italian for “bone with a hole”. Traditionally veal or beef shank is cross cut revealing the bone marrow. After braising the meat is amazingly tender and the bone marrow is delicious. Originally served with a simple risotto (see separate recipe) it can be served on a bed of polenta, mashed potatoes or pasta and then topped with ‘Gremolata” made with finely chopped flat leaf parsley. (see separate recipe)
2 – 4 pieces Osso Buco depending on the size.
6 small anchovy fillets.
1 sprig each of fresh thyme, rosemary, oregano, sage, bay.
1 sprig each of lovage and celeriac roughly chopped.
1 small bunch green tops of spring onions roughly chopped.
2 small long red peppers medium heat, roughly chopped.
2 table spoons olive oil, or enough to cover the bottom of the pan.
3oo ml red wine for deglazing.
1 litre of stock, either meat, chicken or vegetable. (see recipe)
350 mls quick tomato sauce. (see recipe)
2 teaspoons rock or sea salt.
fresh ground white pepper.
Pour olive oil into a heavy based pan and bring to frying heat.
Place the Osso Buco in the heated oil and brown off on both sides then remove from pan and allow to rest.
Place the anchovies and other herbs into the hot oil, stirring constantly and reduce the heat, allowing the onion tops and herbs to sweat.
Next deglaze with the red wine and then add the stock and quick tomato sauce, stir through.
Place the lid on the pan and simmer for 5 mins.
Replace the rested Osso Buco to the pan, replace the lid and simmer for 2 – 3 hours.