Osso bucco with prunes, shallots and blood orange gremolata

Osso bucco with prunes, shallots and blood orange gremolata

By
From
Feasting
Serves
6
Photographer
Elisa Watson

Prunes and golden shallots add a subtle sweetness to this dish. It’s actually better made the day before you want to eat it because it gives the flavours time to develop. You can mix any left-over spätzle with butter and parsley as a side to fish.

Ingredients

Quantity Ingredient
35g plain (all-purpose) flour
2 teaspoo ground allspice
2kg osso bucco
75ml olive oil, plus extra for drizzling
7 large french shallots, halved
2 celery stalks, roughly chopped
6 garlic cloves, crushed
250ml red wine
250g tomato passata (puréed tomatoes)
500ml chicken stock
200g prunes, pitted
12 dutch carrots, ends trimmed
1 bay leaf
2 cinnamon sticks

Spätzle

Quantity Ingredient
300g plain (all-purpose) flour
5 eggs
60ml almond, soy, or cows milk
sea salt, for seasoning

Blood orange gremolata

Quantity Ingredient
1 blood orange, zest
1 lemon, zest
3 garlic cloves, finely chopped
2 tablespoons flat-leaf (italian) parsley, finely chopped

Method

  1. Preheat the oven to 150°C.
  2. Combine the flour and allspice on a plate. Coat the meat in the flour mixture until fully coated, shaking off any excess, and transfer to a plate.
  3. Heat most of the oil in a large, heavy-based cast-iron pot over medium heat. Sear the meat, working in batches, until golden brown on both sides. Set aside.
  4. Add a splash more oil to the pot, then add the shallots and celery. Fry, stirring regularly, for about 8 minutes, until soft and golden. Add the garlic and cook for 5 minutes.
  5. Return the meat to the pot, add the red wine, and simmer for 2–3 minutes. Add the tomato passata, chicken stock, prunes, carrots, bay leaf and cinnamon sticks. Bring to the boil, then reduce the heat to medium and cover with a lid.
  6. Transfer the pot to the oven and cook for approximately 4 hours, until the meat is falling off the bone.
  7. To make the gremolata, combine all the ingredients in a a small bowl.
  8. To make the spätzle, mix together all the ingredients in a bowl. Fill a saucepan with salted water and bring to the boil. Pass the spätzle mixture through a spätzlemaker, a potato ricer fitted with a wide-gauge plate, or a colander, into the boiling water. Cook for 3 minutes, then drain.
  9. To serve, divide the spätzle among the bowls and drizzle with oil. Top with the osso bucco and scatter over the gremolata to finish.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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