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!