Sherry-soaked osso buco with but­ter­milk and chive dumplings

donna hay - - Favourite Things Slow Cooked -

¼ cup (35g) plain (all-pur­pose) flour sea salt and cracked black pep­per

4 x 375g veal osso buco

2 ta­ble­spoons ex­tra vir­gin olive oil

1 onion, finely chopped

4 cloves gar­lic, thinly sliced

2 stalks cel­ery, finely chopped

2 ta­ble­spoons finely chopped flat-leaf pars­ley leaves,

plus ex­tra, to serve

½ cup (125ml) Pe­dro Ximénez sherry+

1 ta­ble­spoon brown (light brown) sugar

2 ta­ble­spoons tomato paste

1 litre beef stock

3 stems green pep­per­corns but­ter­milk and chive dumplings

1 cup (150g) self-rais­ing (self-ris­ing) flour

²⁄³ cup (160ml) but­ter­milk

2 ta­ble­spoons finely chopped chives

1 ta­ble­spoon finely chopped flat-leaf pars­ley leaves

Pre­heat oven to 180°C (350°F). Place the flour, salt and pep­per on a large tray and mix to com­bine. Add the veal and toss well to coat. Heat half the oil in a large heavy-based oven-proof fry­ing pan over high heat. Add the veal and cook for 4 min­utes each side or un­til well browned. Set aside. Add the onion, gar­lic, cel­ery, pars­ley and re­main­ing oil to the pan and cook for 4 min­utes. Add the sherry, sugar and tomato paste and cook for 2–3 min­utes or un­til the sherry is re­duced. Add the stock and pep­per­corns, re­turn the veal to the pan and cover with a tight-fit­ting lid. Place in the oven and cook for 1 hour. Turn the veal and cook for a fur­ther 1 hour 30 min­utes.

Re­move the bones and dis­card. Break the meat up into small pieces.

To make the dumplings, place the flour, but­ter­milk, chives and pars­ley in a medium bowl and mix un­til just com­bined. Spoon the dumplings over the osso buco. Cover with a lid and cook for 15 min­utes. Un­cover and cook for a fur­ther 15 min­utes or un­til the dumplings are golden. Sprin­kle over pep­per and ex­tra pars­ley to serve.

+ Pe­dro Ximénez is a dark, sweet Span­ish sherry which adds a rich flavour to the osso buco. SERVES 6.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.