Ossobuco with Prunes, Apricots and Saffron
Recipe From What's For Lunch, Honey?
Fusion food at it's best.
Printable version of recipe here
Prep time: 45 minutes Cook time: 2 hours, 20 minutes Yield: Serves 4
For the Ossobuco
- 1.4 kg veal shanks, about 2 cm thick. Ask the butcher to leave the skin around the veal to hold it in place to the bone.
- 120g shallots, finely chopped
- 80g carrots, diced
- 100g parsnips, diced
- 2 garlic cloves, finely chopped
- 60g dried apricots, coarsely chopped
- 60g prunes, coarsely chopped
- 250g pearl onions
- 200ml dry vermouth
- 400ml veal stock
- 400g canned tomatoes
- Pinch saffron threads
- 2 bay leaves
- 8 stems thyme
- 6-8 tablespoons olive oil
- 2-3 tablespoons flour
- Salt and pepper
For the Germolata
- 1 organic lemon, zest
- 1/2 bunch flat-leaf parsley, finely chopped
- 2 cloves garlic, very finely chopped
- 2 tablespoons pine nuts, toasted
- Preheat oven to 150 degrees C.
- Dredge both sides of the veal shanks in seasoned flour, shaking off any excess flour.
- Add a good glug of olive oil in a wide roasting tin and over medium heat brown on both sides. Remove and set aside.
- If required drizzle some more olive oil and saute onions until translucent - about 2 minutes. Add the carrots, parsnip and garlic and continue to saute for another 3-4 minutes.
- Pour the vermouth and reduce to about half. Add stock and canned tomatoes, then return the veal shanks making sure they are covered in the liquid. Take about 1 tablespoon of the liquid out into a small bowl and with your fingertips crush the saffron strands into it. Allow to steep for 10 minutes. Cover the roasting tin and gently braise in the oven for approx. 1 1/2 hours.
- Remove the tin from the oven and pour in saffron, add the prunes, apricots, pearl onions and herbs. Cover and continue to braise for another 40 minutes.
- In the meantime prepare the germolata, by mixing all the ingredients together and allow for the flavors to absorb into each other.
- Serve the Ossobucco with buttered fettuccine, mashed potatoes or creamy polenta sprinkled with the germolata.
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