Page 29 - foodservice magazine August 2019
P. 29

M E T H O D Season each piece of osso bucco with salt and pepper and dust to lightly coat with corn flour. In a heated pot, seal the osso bucco on each side, then remove the meat, set aside, and deglaze the pan
with a splash of red wine. Add olive oil to theb pot and sauté the diced vegetables until soft, but not brown. Add garlic and herbs to the pot and stir. Add tomato paste and cook out for 2 minutes. Add remaining red wine and cook for a further 5 minutes to evaporate the alcohol. Add crushed tomatoes and bring to a gentle boil before adding the sealed osso bucco and any residual juices to pot. Transfer the contents of the pot carefully into a large, deep baking tray and cover with baking paper first, then aluminium foil, and place in an oven at 180 degrees for 2.5 hours. Make sure to check it every half an hour or so.
When the meat falls away from the middle bone, it is ready. Remove from oven and allow to cool. Gently pull the meat apart, removing bones and tendons from the tray, but reserving the marrow from the bones. This should simply fall out. Put the marrow back into the sauce for flavour.
To serve, heat a portion sauce in pan and add the uncooked fresh casarecce. Add water to loosen if needed. Once the pasta has cooked, add grated Grana Padano and toss. Serve finished with gremolata and more grated Grana Padano.
Teofilio Nobrega is the head chef at Sydney’s Bartolo. 359 Crown Street, Surry Hills NSW.

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