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Osso buco with a (secret) twist

October 7, 2009
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I haven’t made this in a long time but my Mum was telling me the other week how she’s road testing different Osso Buco recipes. This one is fairly straight forward but has a slight twist (that you’ll never guess) that makes ALL the difference. Chocolate. Yup, chocolate. Just a little – maybe 20-50g – and very dark. It makes it rich and complex in a way you can’t quite put your finger on.

You’ll need:

  • 30-50g of dark chocolate (good quality, not too sweet)
  • 8 slices of Osso Buco meat
  • 2 tbsp olive oil
  • One large carrot (diced)
  • Several pieces of celery (diced)
  • One brown onion (diced)
  • 4 cloves of crushed garlic
  • 250ml of red wine
  • 250ml of chicken stock
  • Salt and pepper

Gremolata

  • 2 tbsp finely chopped flat-leaf parsley
  • 2 cloves of crush garlic
  • 2 tsp of lemon zest

To cook

Preheat the oven to 180 degrees then brown the meat to cook off any fat.

Fry the onion, garlic, carrots and celery until they’ve softened. I use a caste iron cooking pot. Next add in the meat and  the wine, stock and a good dash of pepper and salt. You then need to cook it for 1-1.5 hours until it is thick and the meat falls off the bone. You can do this on the stove top or the oven with the caste iron pot.

While the meat is cooking, mix or blend together the gremolata ingredients and put aside.

Once the meat is done slowly stir in the chocolate piece by piece. You’ll need to do this to taste. You want to get it to the point that it tastes richer and more complex, but not so far that you’ll know it’s chocolate.

Serve with mash potato or polenta with a spoon of gremolata ontop.

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One Comment leave one →
  1. Thea permalink
    October 10, 2009 2:37 am

    Ohhh, gem, a good read while it’s snowing outside!

    My secret twist to osso bucco (which is actually the traditional way but no one knows it) is white wine. And then serve this, again, traditionally, with risotto milanese (saffron risotto).

    There are some moose shins from newfoundland in the freezer so I’ll definately make osso bucco. Type will depend on what wine we have hanging around!
    love tip

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