Osso bucco with cauliflower purée
The bone marrow found in this particular cut of meat really brings an extra dimension of flavour to this wonderful dish. Marrow is the fatty tissue in the core of the bone and it’s high in essential fatty acids, vitamins and minerals, which support oxygen transport around the body, immunity, gut healing, bone strength and brain function. This is a great dish for those winter months, when we crave deep, hearty flavours and are in need of a nutritional boost.
Osso bucco ingredients
4 large beef or veal osso bucco (approximately 1.25 kg/2 lb 12 oz)
Sea salt and freshly ground black pepper
2 tablespoons grapeseed oil
4 carrots, sliced
1 large onion, roughly chopped
3 garlic cloves, sliced
250ml (9 fl oz/1 cup) freshly squeezed orange juice
3 bay leaves
4 rosemary sprigs
400g (14 oz) chopped tomatoes, tinned or fresh
Cauliflower purée ingredients
1 large cauliflower head, roughly chopped
4 tablespoons olive oil
30g (1 oz/ cup) parmesan cheese (leave out for a dairy-free version)
- Preheat the oven to 160°C (315°F).
- Remove the osso bucco from the fridge 20 minutes prior to cooking to give it time to come to room temperature.
- Season the osso bucco generously on both sides with salt and pepper.
- Place a large flameproof casserole dish on the stove on a high heat and add 1 tablespoon of the grapeseed oil. You can also use a large ovenproof frying pan for this step if you don’t have an enamel pot.
- Brown the osso bucco for approximately 6 minutes on each side, then transfer to a plate and set aside.
- Add the remaining tablespoon of oil to the casserole dish and sauté the carrot, onion and garlic for 4–5 minutes, until the onion is translucent.
- Add the orange juice, bay leaves, rosemary and tomatoes, then bring everything to a simmer.
- Add the osso bucco and spoon the liquids over the meat, then cover and cook in the oven for 4–5 hours.
- While the meat is cooking, make the cauliflower purée by steaming the florettes for 6–8 minutes, or until tender.
- Once cooked, combine the cauliflower, olive oil, parmesan and 3 tablespoons of water with a good pinch of salt and pepper in a food processor and blitz until smooth.
- Taste and season again, if needed.
- Warm the cauliflower purée in a small saucepan on the stove prior to serving.
- Season the osso bucco well with salt and pepper and serve on a bed of cauliflower purée with the juices and vegetables from the pan spooned over the top.
This recipe was first published in ‘Seasons to Share’, by Murdoch books.
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