This is far easier and more flexible than most recipes would have you believe. Basically season the meat, dredge it in flour, fry off, cook the vegetabels in the same pan, deglaze with wine. Put the vegetables, tomatoes, stock, herbs and meat into a pressure cooker and cook till tender.
- 8 osso buco pieces
- Spice rub or salt & pepper
- Flour for dredging
- Olive oil
- 4 carrots
- 4 onions
- 4 cloves garlic chopped
- 2 sticks celery
- White wine to deglaze the pan
- 3 tins tomatoes or 4 fresh tomatoes
- 2 bay leaves
- Small bunch of thyme
- Sprig of Rosemary
- Juice and zest of 1 tangelo (or orange)
- Dash of chilli sherry
- Squirt of molasses (golden syrup or maple syrup – a touch of sweetness)
- Beef stock to cover meat (about 1 litre)
- 1/2 bunch parsley
- Zest of 2 lemons
- 2 cloves garlic
- 4 anchovies
Rub spices onto the meat then dredge in flour and shake off.
Fry meat, in batches, on both sides until golden. Set aside.
Fry vegetables in the same pan for 5 minutes then add to presseure cooker. Deglaze pan with wine and add to pressure cooker.
Add herbs, tangelo zest, chilli sherry, molasses, tomatoes and stock. Taste and adjust seasoning. Add meat and push below the surface. Add more liquid if necessary.
Bring to low pressure and cook for 30 minutes. Turn off and let it depressurise naturally.
Blitz the ingredients and sprinkle over the meat when served
Serve with mashed sweet potatoes and broccolini.
Put meat on plates with vegetables, scoop sauce over the meat then sprinkle with gremolata.