Red Deer Osso Bucco
| 2 packs Red Deer Osso Bucco (approx 1.2kg) |
| 4-5 tbsp Plain Flour |
| 4 tbsp Olive Oil |
| 1 Onion (chopped) |
| 1 Carrot (diced) |
| ½ Leek (sliced) |
| 4 stalks Celery |
| 2 tbsp Tomato puree |
| 500ml Red Wine |
| 300ml Vegetable Stock |
| 1 Cinnamon stick (approx. 5cm) |
| 2 whole Cloves |
| 2 dried Juniper Berries |
| Salt and Pepper |
| 2 Lemons (finely grated zest of one, the other cut into wedges) |
| 2 stalks Parsley (chopped) |
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 60-80 minutes.
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 Bucco on preheated plates, sprinkled with parsley and garnished with lemon wedges.
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- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
