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A Not Vaguely Traditional Osso Bucco Recipe

by Brett Ede

Ingredients

olive oil 1 kg osso bucco of pork plain flour sea salt & freshly ground pepper a dollop of butter 1 medium onion, finely chopped 2 medium carrots, diced 2 celery stalks, diced 5 garlic cloves, crushed

½ cup dry white wine 2 bay leaves 2 fresh thyme sprigs 4 tbsp chopped fresh parsley ½ tbsp sambel oelek (or any other chilli paste) 3 cups chicken stock 1 can diced tomatoes 2-3 pieces lemon rind

Directions

1. Heat a thin layer of oil in a large heavy-bottomed pan and seal the floured and seasoned pork all over. Remove and, if needed, make a little cut in the fat to flatten out. Set aside.
2. Add a little more oil to the pan, if required, with the butter and gently sauté the onion, carrots and celery with 2-3 crushed garlic cloves until tender, regularly stirring.
3. Pour in the wine, season and reduce by about half.
4. Then add 1½ heaped tbsp flour, mix well and briefly cook.
5. Add the bay leaves, thyme and 2 tbsp chopped parsley. Mix well and add the sambel and combine well.
6. Then add 2 cups stock, the tomatoes and a piece of lemon rind. Stir and bring to the boil.
7. Return the pork to the pan in one layer, turn the heat down, cover and gently simmer for 45-60 mins, turning and basting now and then and adding more stock if needed.
8. To make the gremolata, toss the remaining parsley with 1 tbsp grated lemon zest and 2 crushed garlic cloves.
9. To serve, place the pork on individual plates, spoon plenty of the sauce over the top and sprinkle with the gremolata.

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