Gobbledegeek 2.o

Yes, I know that that some will complain that I used one word instead of two (osso buco) and others will question the absence of c in buco (bucco) but let’s be honest, how many of you speak Italian and can cook or even know the origins of this classic dish?

For purists, traditionalists and generally any other tosser who wishes to complain, you will notice a number of obvious deviations from what is considered the ‘classic’ recipe. Shock, horror! I’m using beef rather than veal, for one. There’s no traditional gremolata for another. There’s a distinct and obvious lack of celery and it isn’t served over steaming risotto alla milanese. In fact, what one considers ‘classic’ is by no means original considering the absence of the humble tomato from Europe until the late 1800′s.

Moan away but this dish is created with what I have lying about in the fridge, which amounts to carrots and onions, and served with mashed potatoes.

Seal the meat and set aside. Rough chop a couple of onions and carrots and sauté the in a few tablespoons of olive oil and a good sized knob of butter, until the onion is golden brown. Add several crushed cloves of garlic for the final few minutes to avoid burning it. This is where one would normally add a couple of stalks of celery but I don’t have any today.

Throw a couple of tins of tomatoes into your slow cooker or suitably sized oven dish, followed by the onion and carrot then add the meat. I couldn’t fit the several pieces I needed to feed a large (ish) family into the pot, so I cut the meat away from the bone. I still included the marrow-filled pieces of bone as this adds a unique richness to the overall flavour.

Add a couple of tablespoons of tomato paste and the same of dried thyme, add four or five large bay leaves and cover with beef stock.

Don’t ask me why, probably to enrage the purists further, but I almost added a good shake of Hungarian paprika but the result would have been too sweet with the tomatoes and paste shouldering that mantle adequately. On the subject of tinkering, you have the option to add a glass or so of red wine at this stage.

Cover and chuck in the oven on about 160°C for between 1 1/2 and 1 3/4 hours.

I have no idea as to what temperature my slow (ish) cooker runs at but it bubbled nicely away for about three and a half hours. I stirred it gently several times and seasoned accordingly.

If you are using the stove top, bring to the boil and then turn down very low, simmering for an hour and a half or until the meat starts crumbling.

Tip – Should your meat start to break down but the sauce remains too liquidy, remove it along with whatever chunky ingredients come with it. Turn the heat up to medium until the sauce has reduced to the required consistency.

As usual I haven’t given precise measurements because it will depend on how many shanks you are cooking. Offering up a detailed and precise recipe for a family of seven probably won’t help you much but if you have specific questions, ask away. As a general rule, though, aim to cover your ingredients with up to an inch of liquid.

Ossobuco. 'Ave it!