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Saturday, 1 September 2012

Osso Bucco with Olive, Fennel and Cherry Tomato

Delicious and cheap. I removed the fennel stalks after the cooking process as they were a little fibrous but they had already done their job. If you wanted to keep it in (which I would next time) I would use a more tender portion of the fennel bulb or slice it more thinly.

4 pieces osso bucco
4 tbs flour
Pepper and salt
2 handfuls chopped fennel (approx)
5 or 6 mushrooms torn or chopped
1 stalk celery sliced
1 onion in wedges
1 handful cherry tomatoes
2 cloves garlic sliced
Olives (as much or as little)
1 cup red wine
Some chicken stock
Natural yoghurt
Olive oil
Some great mash

Season the flour and dust the meat. Heat some oil to medium high and sear the meat, giving it some nice colour. Remove to a clean plate. Throw in the veg, olives and garlic and toss until fragrant. Tip in the remaining flour and toss through, cooking for a couple of minutes. Deglaze with the red wine, mix, add in the meat and pour in enough chicken stock to just come up to the meat. Add a lid, reduce to the lowest setting and simmer for 2 or 3 hours. When ready remove the meat and stir in a couple of tbs of gremolata. Spoon some mash into bowls, add some sauce, top with some meat and a dollop of yoghurt. My mash was potato, parsnip and cauliflower florets.

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