Every fortnight, Jason Bathman from Barbeques Galore will share a mouth-watering recipe — from quick midweek meals to weekend showstoppers. This meal features regularly on the Bathman’s home menu.
Osso Buco
Ingredients
- 4 (900g) veal shanks
- 2 tbsp plain flour
- 1 tbsp olive oil
- 2 medium red onions, coarsely chopped
- 2 garlic cloves, crushed
- 2 medium carrots, thickly sliced
- 2 sticks of celery, thickly sliced
- 410g can crushed tomatoes
- ⅔ cup (165ml) dry white wine
- 1 cup 250ml beef stock
- 2 tsp dried Italian herbs
- 2 tbsp tomato paste
Method
Place veal and flour is a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate.
Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown.
Transfer to bowl of slow cooker. Add veal. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours.
Saffron Risotto
Ingredients
- 6 cups low sodium chicken broth
- 3 tbsp extra-virgin olive oil
- 2 cups uncooked Arborio rice
- 2 medium shallots, minced
- 1 cup dry white wine
- ½ tsp saffron threads
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- 2 cups Parmigiano-Reggiano cheese, plus more for garnish
- 2 tbsp unsalted butter
Method
- Bring broth to a boil over high in a medium saucepan. Reduce heat to low, and maintain a simmer. In a second medium saucepan, toast oil, rice and shallots over medium, stirring often, 3 minutes (do not brown).
- Add wine and saffron to rice mixture, stir until wine is absorbed. Add broth, ½ cup at a time, stirring often until each addition is absorbed before adding the next and maintaining a bare simmer over medium. After 12 minutes, taste often until rice reaches desired firmness. it should not be crunchy, but a firm centre should remain.
- The cooking process will take about 25 to 30 minutes, depending on the age of the rice and the heat of your stove. Season with salt and pepper.
- Remove from heat and stir in unsalted butter. Add cheese and stir to combine. Serve in hot bowls or plates. Garnish with cheese.
Cook’s note: Serve the Osso Buco on top of the Saffron rice with some bread on the side. Delicious.
