Preheat the oven to 160ºc/300º/Gas 2. Remove the meat from the fridge about 20 minutes before cooking and pat dry with kitchen paper. Coat the meat with flour and shake off any excess. Heat some oil in a large ovenproof casserole (one with a lid) over a high heat. Sear the meat (in 2 or 3 batches) until browned all over, remove and set aside.
Add the onion, carrot, leek and celery to the casserole and sweat for 4-5 minutes. Add the tomato puree and cook for a further 2 minutes, then deglaze with the wine and stock. Add the cinnamon, cloves and juniper berries, along with the meat, and season with salt and pepper. Bring to the boil, then cover with a lid and place in the bottom of the oven for approx 60-90 minutes until the meat is tender.
Remove the casserole from the oven and return to the hob. Add the grated lemon peel and reduce till sauce thickens. Season to taste with salt and pepper.
Serve the Osso Buco on preheated plates, sprinkled with parsley and garnished with lemon wedges.
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This elegant cut of venison is quick to cook and looks superb on the plate3 SERVINGS
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- Tasty dish
I cooked this recipe for Sunday lunch recently and everyone agreed it was delicious. All the ingredients combine to make a rich stock so all that was needed to make a tasty meal was to add some mashed potato and a green vegetable. By Maz - 28th Feb 2015
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