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Osso buco with cheesy samp

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Osso buco:

• 6 thick cut veal or beef shin bones, complete with marrow
• Cake flour, seasoned, for dusting
• 1 tbsp (15ml) butter
• 3 tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, chopped
• 2 large carrots, chopped
• 2 large stalks celery, chopped
• 1 cup (250ml) dry white wine
• 1 cup (250ml) chicken stock
• 1 can (410g) chopped tomatoes
• 1 sachet (50g) tomato paste
• 2 bay leaves
• 2 sprigs each thyme and oregano
• Salt and milled pepper
• Handful Italian parsley, chopped, for gremolata
• Finely grated peel of 1 lemon, for gremolata
• 2 cloves garlic, finely chopped, for gremolata

Cheesy samp:

• 2 cups (500ml) samp, soaked overnight
• Enough chicken stock to cover samp (about 1 litre)
• Salt and milled pepper
• 1 cup (250ml) finely grated parmesan
• 2 tbsp (30ml) chopped parsley

Preparation method

Osso buco:

  1. Dust meat with seasoned flour.
  2. Heat butter and oil in a large pot over a medium-high heat, and brown meat on all sides.
  3. Remove meat, and set aside.
  4. Toss onion, garlic, carrot and celery into the same pot – add more olive oil if necessary – and gently fry for 5 minutes, until the vegetables have slightly softened.
  5. Add remaining ingredients, and bring to the boil.
  6. Reduce heat, cover and simmer for 2 hours, stirring from time to time, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1½ hours, remove the lid and allow to reduce.
  7. Serve with cheesy samp.

Cheesy samp:

  1. Pop samp into a large saucepan, and add enough chicken stock to cover.
  2. Bring to the boil, cover and simmer over a low heat for about 45 minutes or until tender (add more stock if it starts to catch).
  3. When cooked, stir through parmesan and parsley, and season to taste with salt and pepper.