This is a meal I absolutely love making when the temperature suddenly turns to cold. It is comforting like chestnuts on an open fire, its smell pervading the kitchen and awakening the appetite.
The meat will be softly flaking off the bone and melting with the tangy sauce, with the gooey bone marrow acting as the best ’nugget’, to be rationed with the tastiest bites on the plate.
I normally serve it the traditional way, with either a saffron risotto or with potato mash. This time, however, I decided to emphasise the citrus component of the dish and pair it with pan fried potatoes cooked in orange juice, with a touch of chilli. It was unusual but it worked so well I feel confident to recommend it.
Here’s what you will need for 2 people. Method to follow.
For the ossobuco:
- 20g butter
- 20g flour
- 2 pieces of ossobuco (approx 180-200g each)
- Half a glass of white wine
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- sea salt and pepper
- a cup of boiling water
- 2 bay leaves, crushed
- a handful of parsley, stalks chopped separately.
- 1 organic lemon
- 3 anchovy fillets
For the potatoes:
- 4 small potatoes
- 10g coconut oil
- 1 finely chopped small red chilli
- sea salt and pepper
- zest of one orange, juice of 2.
- 1 garlic clove, chopped
- finely chopped fresh parsley and lemon thyme
Melt the butter in a medium size casserole and sear the two ossobuchi dipped in flour on medium heat.
Add the white wine and let it evaporate.
Add the chopped vegetables, stir until they become golden, then add the boiling water, bay and parsley stalks. Add more salt and pepper, lower the heat and let cook for a hour and 15 mins. Stir occasionally and add water if necessary.
While the ossobuco is cooking, scrub the potatoes, cut in half a centimetre thick slices and parboil them until just tender.
Put a frying pan on medium heat, melt the coconut oil and add the potatoes and chilli. Season and add the zest of the orange, stir through until they’re all coated then add the juice of both oranges. Turn up the heat and cook until all the juice has evaporated while crushing the spuds slightly so as to caramelise all the edges. Cover and turn off the heat to go back to your ossobuco.
Wash the lemon, grate half the zest and mix it with the chopped anchovy fillets and parsley leaves. Add this mix to the ossobuco for the last 5-10 minutes of cooking.
Turn the heat on the potatoes back on, toss the herbs and adjust the seasoning. Serve both ossobuco and potatoes and enjoy!