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Goose Ossobucco

Serves 4-6

2kg (4 1/2lbs) goose drumsticks (skin removed and half of the leg bone has been cut off)
2 quince
Juice of one lemon
8 large shallots, chopped finely
3 cloves of garlic, crushed
4 tablespoons Olive oil
2 tablespoons flour
1 tablespoon tomato paste
1/2 bottle dry red wine
2 liters (4 pints) chicken stock
Few sprigs of thyme
1 large bay leaf

Preheat oven to 180C (350F).

Peel, core, and cut the quince into quarters. Place in a small bowl and squeeze the juice of one lemon on top of the quince. Set aside.

In a dutch oven, heat the olive oil on medium-low heat. Add the shallots and garlic and gently cook them until soft and lightly colored. Add the flour cook the flour mixture for 2-3 minutes. Add the tomato paste and gradually add in the red wine to avoid forming lumps. Add the chicken broth and bring to a boil. Add the goose drumsticks, quince, thyme, bay leaf, and simmer for 15 minutes. Transfer the dutch oven to the oven, covered, and cook for two hours or until the goose is tender.

Serve over polenta, couscous, quinoa, or pasta.