Osso Bucco with Verjus & Veggie Risotto

Osso Bucco Ingredients:
3 tablespoons olive oil
4 pieces of Osso Bucco
Plain seasoned flour (for coating)
1 large brown onion, finely diced
1 teaspoon garlic, chopped
1 litre chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
3 medium carrots, diced
3 celery sticks, finely diced
4 bay leaves
4 sage leaves
1 tablespoon of orange zest
200mls Verjus
Osso Bucco Method:
Pre-heat oven to 165°. Place a large frying pan on the stove top on a medium to high heat with olive oil. Lightly coat the osso bucco with the seasoned flour and seal both sides in the frypan and then set aside. Add onion, garlic, carrot, celery and bay leaves to the frying pan and stir continuously until the onion is soft. Add the verjus and allow to reduce. Return the meat to the pan and then add the stock, sage leaves and orange zest. Bring back to the boil, reduce to a simmer. Cover and place in oven for 2 hours or until meat is tender.

 Veggie Risotto Ingredients:
1 litre vegetable or chicken stock, heated
½  butternut pumpkin, chopped
1 medium zucchini, chopped
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 ½ cups La Carreta Marisma Rice
½ cup freshly grated parmesan
Salt and ground pepper to taste
¼ cup extra virgin olive oil
Veggie Risotto Method:
Place pumpkin and zucchini in a bowl with 1 tablespoon olive oil. Bake in oven until tender. Remove and keep aside. Heat oil and butter in a pan and sauté onions and garlic, stirring, until onion is soft. Add rice and stir for 1-2 minutes until grains appear slightly translucent. Add verjus and cook stirring constantly until liquid is absorbed. Add hot stock one ladle at a time. Stir gently until all stock is absorbed before adding the next ladle. Continue until all stock is used and absorbed. Fold parmesan cheese, pumpkin and zucchini  through. Season with salt and pepper. Serve warm.
Serves: 4

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