Sherry-soaked osso buco with buttermilk and chive dumplings
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.