Osso Buco Milanese

During a cooking class on my recent trip to Italy, Chef Raffaele gave us some sound advice.  "if you don't have access to fresh, vine ripened tomatoes, use canned!". Looking at the insipid, flavourless offerings that are available at the  moment, I heeded his advice when making this meal!

On my recent shopping spree in Haberfield I picked up some lovely looking veal osso  buco, and some lamb shanks (amongst many other wonderful offers!).  After a cold, wet time at the rugby yesterday, where we watched the game from the protection of an overhanging rock cliff, I gave DH the choice, of either Osso Buco with Parmesan Polenta, or Tunisian Style Lamb Shanks for dinner.  Osso Buco won!

In the current edition of Good Taste Magazine, Tobie Puttock shows us his version of this famous Milanese dish.  Everyone tweaks it just a little, and calls it their own version, but the base ingredients pretty much stay the same.  Although Wikipedia does state that Osso Buco comes in two varieties - the  modern version which is based on a tomato sauce, with the obligatory soffritto as it's base, or the old version which is bianco or "white", with no tomatoes and is flavored with cinnamon, bay leaves and gremolata.

Tonight's version is the modern take.

Osso Buco Milanese 
Adapted from recipe found  in Good Taste Magazine, by Tobie Puttock 

Serves 4-6 

3/4 cup plain flour
8 pieces veal osso buco
Extra virgin olive oil
2 small brown onions, finely chopped
2 small carrots, peeled, finely chopped
2 large sticks celery, finely chopped 
6 cloves garlic, finely sliced
2 x 400g cans cherry tomatoes 
100g pancetta, chopped
12 fresh sage leaves
3 springs fresh rosemary
2-3 dried bay leaves (depending on size)
2/3 cup white wine
1 cup vegetable stock

Gremolata  

Zest of 1 lemon
Zest of 1 orange
Handful of flat leaf parsley, finely chopped
Sea salt to taste
1 clove garlic, finely grated

Parmesan Polenta 

2 cups chicken stock
1 cup water
1 cup polenta
40g butter
60g grated Parmesan cheese

Preheat oven to 220 degrees.  

 Place the flour on a large flat plate, season with salt and pepper.  Mix well.  Add the veal, and turn to coat, shaking off the excess.

Heat a small amount of olive oil in a large ovenproof casserole dish over high heat. Cook the veal,  in batches, for 2-3 minutes each side, or until browned.  Transfer to a plate.

Heat 1 tbs of olive oil over medium heat.  Cook the onion, carrot, celery, and garlic for 5-10 minutes, or until soft.  Stir in the pancetta, tomatoes, sage, rosemary, and bay leaves.  Stir for 5 minutes, or until aromatic. Add the veal, and the wine. Cook for 5 minutes.

Add the stock and bring to the boil.  Cover, and bake for 1 hour.  After 1 hour, check.  At this stage if there is a lot of liquid, you may want to cook for the next 30 minutes uncovered, make sure it doesn't burn on top though!

To make the gremolata, combine all ingredients in a small bowl.  Reserve.

To make the polenta, bring the water and chicken stock to the boil in a medium sized saucepan.  While stirring the liquid, add the polenta to the pan in a thin stream, while continuously stirring.

Stir the mixture for 5-10 minutes, or until thickened and the grains are soft.

Quickly add the butter and Parmesan cheese.  Stir to incorporate well.

To serve place a small amount of polenta on a serving plate.  Top with a piece of osso buco, some sauce, and then a sprinkling of gremolata.

Nothing warms soul more that a beautiful, flavourful casserole!

This meal certainly had us slurping at the bones to get out that rich marrow!

Good choice DH!  Guess that means lamb shanks next week!  That's something to look forward to!

So Dear Readers what is the best piece of cooking advice you have been given? Chef Raffaele also told us that when basil is bountiful, place it, unwashed in a large glass jar, and keep in the fridge.  I have had great success with this one - it lasts for at least 2 weeks!!

Veal Osso Bucco with Creamy Polenta

I think I cooked dinner the other night, but I can't be sure!!!

Now before you start wondering whether I have hit the cooking sherry that is hidden in the kitchen cupboard, or if I am having a "senior's moment", let me explain.

This dish was just so easy to make that it truly felt like I hadn't cooked.  With the help of my "apprentice" Thermie, the preparation took me all of about 7 seconds, and then I just had to let it simmer for 1 hour 45 minutes.  Thermie then stepped up to the plate and cooked the polenta for me - so really not much to do at all!!!

This is one of those wonderful winter warmer meals - smells great while it is cooking, and just warms the cockles of your heart when you are eating it!!!

Veal Osso Bucco
From Good Food by Neil Perry

Serves 4-6

1.2kg veal shanks, cut osso bucco style
1 tbs plain flour, seasoned with sea salt and freshly ground black pepper
extra virgin olive oil
1 onion, finely diced
2 cloves garlic, finely chopped
2 celery stalks, finely diced
2 carrots, finely diced
1 cup Ligurian Olives (optional)
2 tbs tomato paste
grated zest of 1 lemon
grated zest of 1 orange
1 cup white wine
400g can tinned tomatoes *
3 cups chicken stock
4 fresh bay leaves
2 thyme sprigs

* These are my favourite canned tomatoes at the moment - great flavour - and I just love the little cherry tomatoes in my sauce!

Place the flour in a large plastic bag.  Season with the salt and pepper.  Toss the veal shanks in the flour.

Heat some olive oil in a large heavy based saucepan and cook the shanks until browned all over.  Remove from the pan.  Heat a little more oil and add the onion, garlic, celery, carrot and a pinch of sea salt, and cook over medium heat until the onion is soft.  Stir in the olives (if using), tomato paste, lemon and orange zests, wine, tomatoes, stock bay leaves, thyme and browned shanks.

Simmer very slowly, covered for 1 hour.  Remove the lid, and simmer uncovered for an additional 45 minutes, or until the meat is tender and falling off the bone.

Check the seasonings, and add salt and pepper if needed.

Serve with creamy polenta.

Creamy Polenta
From EDC Thermomix Cookbook

1500g water **
20g olive oil
salt to taste
350g polenta
50g butter
grated parmesan cheese


Place the water, oil and salt in the TM bowl and cook for 12 minutes at 100 degrees on speed 1.

Add the polenta slowly to the bowl (with the blades turning on speed 1) and cook for 15 minutes at 100 degrees on speed 2.

Add the butter and season to taste with the parmesan cheese.  Serve immediately.

** you may wish to use chicken stock instead of water for a richer flavour.  You could also use half and half water and stock.  For an even creamier polenta you could replace half of the liquid with milk.

Polenta (Non Thermomix)
From Good Food by Neil Perry

250g polenta
sea salt
100g unsalted butter, chopped
150g finely grated parmesan cheese
freshly ground black pepper

Bring 1.25-1.5 litres water to the boil in a saucepan.  Add some sea salt and pour in the polenta, whisking constantly, until it is completely incorporated.  Reduce the heat and cook for 40 minutes at a gently simmer, stirring from time to time with a wooden spoon.  Stir in the butter and the parmesan cheese.  Season to taste with sea salt and freshly ground black pepper.

Thank you to my good friend Madame T, who came and kidnapped me last week when I was down in the dumps!  She took me on a walking foodie tour of Ramsay Street Haberfield.

We visited  Pasanella, a wonderful cheese shop, Colefax Chocolates, Franks' Fruit Market, The Haberfield Bakery, and David Gojak Butchers to name but a few.  From the butchers shop I procured some wonderful meat - these veal osso bucco, some tomato and provolone cheese sausages, and some absolutely beautiful home made chevapi sausages (I will show you what I did with those in another post!!)

What a wonderful day - looking at, and tasting food is sure to make one feel so much better!!!  Thank you Madame T!!!!

Are you wondering what I did with all that time I had while dinner was simmering away on the stove??

I was sitting here at the computer of course!!! I ran across a blog that let me while away the time.

If you are like me, and like houses - looking at other peoples homes, trawling real estate sites - then this blog is for you.  I actually found out that I am not alone in this voyeuristic habit.  Julia has a little questionnaire on her site - and it appears that I am definitely "Hooked On Houses".  On this blog site you will find houses that have been in movies - celebrity houses, and just plain funny stuff that has been seen on houses listed for sale.  If you are into houses check it out - there's a lot of fun stuff there!!!  While it is an American site it is interesting!  I think I found my dream home there!!!!

So Dear Readers what do you do to while away the time while dinner is cooking?  Do you have any interesting blogs/websites you would like to share??  Do tell!!!

Lemon Veal Schnitzel with Chunky Chips and Garlic Aioli

A particular favourite here in this house is crumbed veal.  While it may not hit the top of the list of my favourites, the men of the house always give it the thumbs up.

I saw this in an advertising promotion for Alfa One Rice Bran Oil in the latest edition of Good Food Magazine.  I have used Rice Bran oil quite often, and must say I quite like it.  Usually I cook my oven baked chips in olive oil, but I must say these ones, cooked in the rice bran oil were quite crunchy for oven baked chips!!

Of course I utilised my old friend Thermie, to make the breadcrumb component of the dish, and also to make the aioli.  In fact using Thermie almost makes this recipe too easy, almost unworthy of blogging.  Saying that though, the flavours of the breadcrumbs and the garlic aioli I think makes it worthy!!!

Lemon Veal Schnitzels with Chunky Chips 
Adapted from Alfa One Rice Bran Oil Advertisement

Serves 4

800g sebago potatoes, peeled, cut into thick chips
Alfa One Rice Bran Oil
1 1/4 cups fresh breadcrumbs
2 tbs finely chopped chives
rind of 1 lemon
4 veal schnitzels
1/3 cup flour, seasoned with salt and pepper
1 egg, lightly beaten
2 tbs milk

Garlic Aioli
2 cloves garlic
2 eggs
1 tbs dijon mustard
salt and pepper to taste
300ml Alfa One Rice Bran Oil

Preheat oven to 200 degrees.  Toss together the potato chips and a good slurp of rice bran oil.  Place the potato on a baking tray that has been lined with baking paper, in a single layer.  Bake, turning occasionally, for 30-35 minutes, or until golden and crunchy.

To make the breadcrumbs place the bread in the TM bowl and process for 8 seconds on speed 7.  Place the bread crumbs in a large bowl.  Place the lemon rind (that has been removed using a vegetable peeler) and the chives in the TM bowl.  Process for 3 seconds on speed 7.  Add to the breadcrumbs, and mix well to combine.

Season the flour and place in a large plate.

Mix the egg and milk in another large plate.

Dip the veal into the flour mixture, then place in the egg wash.  Press the veal into the breadcrumb mixture.  Set aside until ready to cook.

To make the aioli

Place the garlic in the TM bowl and chop for 5 seconds on speed 9.  Scrape down the sides with a spatula.

Insert the butterfly.  Place the egg yolk and mustard into the TM bowl.  Mix for 1 minute on speed 4.

With the blades rotating on speed 4 (and with the MC in place) slowly drizzle the oil onto the lid.  Add the oil at a steady rate.  This should take between 4-6 minutes in total.

Once the mixture has thickened add the egg white and salt and pepper to taste.  Mix for 10 seconds on speed 4.

There you have it - one of the favourites in our house - it may not be gourmet - but it always goes down a treat!!!!

So what else did Thermie get up to this weekend?  Pea and Ham Soup.

Orange Cake, grating cheese, and then he helped my with the prep for Chicken Quesadillas!!  You see I keep my little "apprentice" quite busy!!!

Veal Cutlets with Minted Pea Puree

The next night was Mr. CCC's turn for the meal of choice!!

Recently while I was cooking a recipe on the same page as the picture for this recipe, he declared that this is what he wanted for dinner!  The only problem was that a) I was already cooking something else, and b) I didn't have the ingredients for this meal on hand!!!  It would have to go on the shopping list for another night.  It looked like such a lovely spring recipe too -  green pea mash - I was not going to forget it!

Veal Cutlets with Minted Pea Puree


Serves 4


4 veal cutlets
cracked black pepper
2 tbs olive oil
3 tbs fresh mint leaves


Minted Pea Puree


3 waxy potatoes, whole and unpeeled
60g butter
3/4 cup cream (I used the light cooking cream)
sea salt
2 cups frozen peas (you could use fresh)
2 tbs fresh mint, shredded


To make the minted pea puree, place the potatoes in a saucepan of boiling water, and cook over medium high heat for approximately 15 minutes, or until soft.  Drain, and allow to cool slightly.  Remove the skins. Return the potatoes to the saucepan and mash well.  Return the saucepan to the warm stovetop, add the butter, cream and salt and whip with a whisk until smooth.  Keep the mash warm.


Please the peas in a saucepan of boiling salted water and cook for 5 minutes, or until tender.  Drain.  Please the peas, mint, and a few spoonfuls of the mash in a food processor and process until smooth.  Add the peas to the potato mash, and stir over low heat until well combined, and warmed through.


To cook the veal sprinkle with the black pepper.  Heat the oil in a frypan over medium high heat.  Add the veal and the mint leaves, and cook for 4-5 minutes each side, or until the veal is cooked to your liking, and the mint is crisp.


To serve place the minted pea puree on a serving plate, then top with a veal cutlet and pieces of the crisp mint.

This is a lovely spring inspired meal, and it is really quite easy.  I can still taste the mint now just looking at the picture!!!

Dear Readers what is a dish that just says Spring to you??  Is it perhaps the colour that reminds you of Spring, or is it a meal that is lighter than the ones that you have been eating through the winter?  What meals are you looking forward to in the coming months?  I have a few favourites I plan to bring out once the warm weather is here to stay!!

Osso Bucco & Torta Caprese

Saturdays can be quite hectic in this house - sport is often late in the afternoon - lunch is after sport and then what to do about dinner?? This week I got it sorted! I prepared the Osso Bucco in the morning, covered it with foil and put it in the fridge for cooking when we got home. Too easy!!! I then got to relax and smell the beautiful aromas of dinner cooking, while having a glass of wine by the fire! This would also be a great meal to pop in the oven as you are leaving for an evening of sports training - all cooked when you walk back in the door!

Osso Bucco

Olive oil
2 x onions, chopped
2 x carrots, finely chopped
3 x celery sticks, finely chopped
2 cloves crushed garlic
3 x 4cm long pieces of lemon rind (use a vegetable peeler, being careful not to get any white pith) remaining rind to be used in the gremolata
several springs fresh thyme and rosemary (approximately 4-5 each see photo)
3 dried bay leaves
1/4 cup plain flour
8-9 pieces of osso bucco
1 cup white wine
1 cup chicken stock
400g can diced tomatoes


Gremolata
Shredded basil leaves
remainder of lemon rind, finely grated
salt, freshly ground black pepper

If you are making this to eat straight away - preheat the oven to 160 degrees C.

In a large frying pan heat a little olive oil. Cook the onion, carrot, celery and garlic until softened. Stir in the strips of lemon rind. Transfer this mixture to a large 3.5L casserole dish - a large flat type is best.

Place the flour on a large plate, season with salt and pepper. Add the veal pieces to the flour, coat, shake off excess flour. Heat a small amount of olive oil in the frying pan over medium high heat. Cook the veal pieces for approximately 3 minutes each side - or until they are lightly browned. Transfer to a plate while cooking the remaining pieces. You may need to add a little more oil each time you cook a new batch - make sure to reheat the pan each time.

Arrange the browned pieces of veal on top of the vegetables in the casserole dish.

Add the wine to the frying pan, making sure you scrape any browned bits from the bottom of the pan (these add to the flavour!) Cook for about 1 minute. Add the stock and the tomato. Bring the mixture to the boil. Pour this mixture over the veal, making sure that the meat is covered with liquid. If not, add a little more stock. Cover the pan tightly with foil.

At this point you can put the dish in the fridge for later cooking, or you may like to even freeze for later use. Before putting the dish in the oven make sure you let the pan sit out of the fridge for about an hour before putting in the oven. If you have frozen the dish, thaw overnight in the fridge, reheat - then bake.

Bake for 2 1/2 hours, or until the veal is very tender. Set aside for 10 minutes to rest after cooked.

To make the gremolata, mix together the shredded basil and lemon rind, season to taste with salt and freshly ground pepper.

Serve the Osso Bucco on top of Creamy Polenta, topped with a small amount of gremolata.

Creamy Polenta

3 cups chicken stock
1 cup polenta
300ml cream (I used light cooking cream)
50g butter
1/3 cup grated parmesan

Bring the chicken stock to the boil in a medium sized saucepan. Once boiling, add the polenta in a slow steady stream (do not add too quickly). Continue stirring the mixture for about 15-20 minutes (a balloon wisk works well for doing this), until the polenta is cooked and no longer crunchy. When cooked, add the butter, cream and the parmesan, to taste. I have found the best parmesan to use for this is the type that you can buy on the shelf in the pasta section of the supermarket. It doesn't go too sticky like the fresh type.

Now if you still have room after that here is dessert!!

Torta Caprese

210g pecans
180g 70% dark chocolate, broken into squares
4 eggs, separated
1 cup (220g) caster sugar
220g unsalted butter, melted, cooled
1 1/2 tsp vanilla extract (buy the best you can afford - it is worth it!)
Icing sugar to dust

Preheat the oven to 170 degrees C.

Place the pecans on a baking tray lined with baking paper, and roast for approximately 10 minutes. Keep an eye on them - they can burn quite quickly - check at 8 minutes to see how they are going. Cool down.

Grease and line the base and sides of a 24cm springform cake pan, then dust lightly with flour.

Place the pecans and chocolate in a food processor and grind them in short, sharp bursts until they are finely ground. Be careful not to grind it too much and turn it into a paste!! Set aside.

In a large bowl, beat the egg yolks and sugar with an electric beater for around 4 minutes, or until they are thick, creamy and pale. Gently mix in the cooled butter and vanilla. Now stir in the pecan mixture until thoroughly combined.

In a separate bowl (make sure it is dry and clean) whisk the egg whites with a pinch of salt until they are fluffy and hold their shape - do not make them overly stiff. Whisk 1/4 of the egg white mixture into the chocolate mixture, then gently fold the remaining egg whites in. Make sure the mix is thoroughly combined, but do not stir too much or you will loose the air in your whites!!

Pour the batter into the prepared cake pan, jiggle it to make sure it is settled evenly in the pan.

Bake for 40-50 minutes, or until the edges pull away from the pan and it feels firm when you place the palm of your hand on the surface and wobble it gently.

Cool the cake in the pan on a wire rack for 10 minutes, then carefully invert it onto a rack to cool completely.

To serve, dust with icing sugar. Serve with vanilla ice cream or whipped cream.

Did you enjoy your trip to Italy???