Sunday, February 13, 2011
Osso Bucco Ragu
2 portions of osso bucco
3 tablespoons canola oil (or any oil with a high burning point)
2 Spanish onions
¼ green cabbage
5 cloves garlic
500ml beef stock
1L pre-made pasta sauce
Thyme leaves from 2 sprigs
Basil to garnish
Roughly chop onions, carrots, cabbage and garlic.
Wash meat and pat dry with paper towels. Season both sides with salt and pepper.
Heat a large pot on high heat. Add oil.
When hot, brown the meat (approx. 1 minute each side). Remove from heat and set aside.
Cook the veges in the same pot for about 10 minutes to release all the lovely juices.
Deglaze the pot with beef stock.
Add pasta sauce and thyme and bring to the boil.
Place the meat back in and turn the heat down to low. (I have a fidgety electric stove so I used a thermometer to keep track of the temperature. According to Heston, shin cuts are best cooked at at least 70°C in liquid, so I kept it at 75°C).
Leave for 4 hours.
Cook pasta according to packet instructions. Drain but keep some pasta water.
Remove meat and shred with a fork while hot.
Scoop out veges from the sauce. To thicken the sauce, stir in pasta water or flour.
Add the shredded meat back and basil leaves to the sauce.
Serve with hot pasta.