On our cruise onboard the super yacht Azzurra in January we introduced, for the first time, Osso Bucco. We are pleased to say it was a great success.
Although a traditional Italian dish we hope to have this as part of our menus for our beautiful cruise on the Douro. This isn’t a difficult recipe, however, it does take a while to cook
- 4 kg Veal bones (with lots of meat) Ask your butcher for Veal Osso Bucco.
- 200g Margarine
- 6 Onions sliced
- 4 pieces celery sliced
- ½ litre kosher white wine
- Flour
- 1 kg Tomatoes chopped
- Rosemary
- 4 cloves garlic chopped
- grated rind of 2 lemon
- 1 kg Carrots
Method:
- Season the meat with salt and pepper. Then seal (lightly fry till coloured) in the margarine.
- Remove and sauté all the vegetables (except tomatoes)
- Drain of fat return all the ingredients plus the wine and half the stock to the pan and simmer for 1/2 hour.
- Thicken the remaining stock ( with cornflour) and add to the pan and simmer for extra 11/2 hours adding the rosemary and the tomatoes. Check meat is tender, let it stand and remove fat.
Depending on the meat, it can take up to 3 hours. So make sure this dish is well cooked before guests arrive!
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
