Sunday, 14 November 2010
Osso bucco brisket with celeriac mash
What to do on a rainy November Sunday? Cook of course! I love slow-cooked food, it requires a minimum of work for maximum of taste. This is a version of a classic Italian dish, Osso bucco. Osso bucco should be made with veal shanks, or possibly lamb shanks instead, but if you do like me and go food shopping on a Sunday afternoon, the meat counter can be quite empty. Today I instead used brisket, which is one of my favourite meats for slow-cooking.
I think osso bucco is traditionally served with saffron rice or risotto, but it's great served also with polenta or potato gnocchi. My original plan today was actually to make gnocchi, but I felt a bit lazy and ended up making celeriac mash instead. I used half potatoes and half celeriac, I think the mash becomes to watery with just celeriac. I think mash is the ultimate comfort food, smooth, silky, buttery, mmmm.....
Osso bucco brisket with celeriac mash (4 portions)
800 g brisket, sliced into 2 x 3 cm cubes, or 4- 6 thick slices of veal shank (2-3 inches), or 3-4 small lamb shanks
2 carrots, sliced
2 yellow onions, chopped
300 g celeriac, finely chopped
8 garlic cloves, chopped
1 can of whole tomatoes
1 bottle of white wine
8 bay leaves
1/2 tsp marjoram
1/2 tsp sage
1/2 tsp smoked paprika
2 cubes of beef, veal or chicken stock
salt and pepper
For the mash
500 g celeriac, chopped
500 g potatoes, chopped
2 cubes of chicken stock
1 small bunch of parsley, finely chopped
grated lemon zest from 1-2 lemons
1 garlic clove, grated
Start by dusting the meat with flour, and then browning it at high heat and lightly season with salt and pepper
Saute onions, carrot, celeriac and garlic for 5 min in large pot.
Add the meat, wine, bay leaves, tomatoes, herbs and stock cubes to the pot.
Cook on medium heat until the wine has reduced to 1/2 the volume.
Cover the pot with a lid and continue cooking the osso bucco at low heat for a couple of hours until the meat is tender. Alternatively cook in the oven at low temperature. Add more water if necessary if the stew is going a bit to dry and concentrated.
While the osso bucco is cooking, make the mash.
Add the chopped potatoes and celeriac to a pot, cover with milk and add the chicken stock.Cook until the vegetables are soft.
Drain and reserve the remainder of the milk. Puree the vegetables, add 50 g of butter and enough of the reserved milk to give a smooth consistency. Add salt and pepper to taste.
Serve the osso bucco with the mash and sprinkle over gremolata. Enjoy!