Recipe: osso buco with miso and smashed borlotti beans
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
This Osso Bucco is simple, delicious and easy to prepare – leave it to bubble away for a couple of hours, so you’re free to entertain your guests. The unlikely addition of miso paste adds a surprising extra little je ne sais quoi, and a side of smashed borlotti beans makes for a welcome change from the usual heavier potato or rice-based accompaniments.
Recipe and styling by Khoollect Food Editor Frankie Unsworth | Photo by Khoollect photographer Lara Messer.
Osso buco with miso and smashed borlotti beans
Dust the veal or shin pieces with flour,salt and pepper. Add the oil to a large casserole pot and heat up until hot. Add the meat and sear for 3-4 minutes on each side or until it has a nice brown crust. You may need to do this in batches – don’t overcrowd the pan. Once all the meat is browned, transfer it to a plate while you prepare the other ingredients.
Add a little more oil to the casserole pot if necessary, then throw in the celery, carrots and onion and a pinch of salt. Sweat the vegetables for 10 minutes over a medium to low heat, then return the meat to the casserole.
Add the garlic and the tin of chopped tomatoes. Half fill the tin with water and add to the pan. Bring to a simmer and then turn down the heat, cover with a lid and cook for 2 hours or until the meat is meltingly tender.
Remove the meat from the juices and set aside. Cook down the juices until the desired consistency. Stir the miso through.
Just before serving prepare the borlotti. Drain and rinse them. Heat the oil in a saucepan and add the garlic and rosemary leaves. Cook until soft, then add the borlotti beans and water. Season well and pop the lid on the pan. Warm the beans through and once piping hot, roughly mash them with a masher leaving some chunky. Drizzle with the extra virgin olive oil and season as required.
Mix together all the ingredients for the gremolata.
Serve the osso buco on a bed of borlotti with plenty of the juices from the meat dish, and top with gremolata.
Dust the veal or shin pieces with flour,salt and pepper. Add the oil to a large casserole pot and heat up until hot. Add the meat and sear for 3-4 minutes on each side or until it has a nice brown crust. You may need to do this in batches – don’t overcrowd the pan. Once all the meat is browned, transfer it to a plate while you prepare the other ingredients.
Add a little more oil to the casserole pot if necessary, then throw in the celery, carrots and onion and a pinch of salt. Sweat the vegetables for 10 minutes over a medium to low heat, then return the meat to the casserole.
Add the garlic and the tin of chopped tomatoes. Half fill the tin with water and add to the pan. Bring to a simmer and then turn down the heat, cover with a lid and cook for 2 hours or until the meat is meltingly tender.
Remove the meat from the juices and set aside. Cook down the juices until the desired consistency. Stir the miso through.
Just before serving prepare the borlotti. Drain and rinse them. Heat the oil in a saucepan and add the garlic and rosemary leaves. Cook until soft, then add the borlotti beans and water. Season well and pop the lid on the pan. Warm the beans through and once piping hot, roughly mash them with a masher leaving some chunky. Drizzle with the extra virgin olive oil and season as required.
Mix together all the ingredients for the gremolata.
Serve the osso buco on a bed of borlotti with plenty of the juices from the meat dish, and top with gremolata.
This Osso Bucco is simple, delicious and easy to prepare – leave it to bubble away for a couple of hours, so you’re free to entertain your guests. The unlikely addition of miso paste adds a surprising extra little je ne sais quoi, and a side of smashed borlotti beans makes for a welcome change from the usual heavier potato or rice-based accompaniments.
Recipe and styling by Khoollect Food Editor Frankie Unsworth | Photo by Khoollect photographer Lara Messer.
Osso buco with miso and smashed borlotti beans
Dust the veal or shin pieces with flour,salt and pepper. Add the oil to a large casserole pot and heat up until hot. Add the meat and sear for 3-4 minutes on each side or until it has a nice brown crust. You may need to do this in batches – don’t overcrowd the pan. Once all the meat is browned, transfer it to a plate while you prepare the other ingredients.
Add a little more oil to the casserole pot if necessary, then throw in the celery, carrots and onion and a pinch of salt. Sweat the vegetables for 10 minutes over a medium to low heat, then return the meat to the casserole.
Add the garlic and the tin of chopped tomatoes. Half fill the tin with water and add to the pan. Bring to a simmer and then turn down the heat, cover with a lid and cook for 2 hours or until the meat is meltingly tender.
Remove the meat from the juices and set aside. Cook down the juices until the desired consistency. Stir the miso through.
Just before serving prepare the borlotti. Drain and rinse them. Heat the oil in a saucepan and add the garlic and rosemary leaves. Cook until soft, then add the borlotti beans and water. Season well and pop the lid on the pan. Warm the beans through and once piping hot, roughly mash them with a masher leaving some chunky. Drizzle with the extra virgin olive oil and season as required.
Mix together all the ingredients for the gremolata.
Serve the osso buco on a bed of borlotti with plenty of the juices from the meat dish, and top with gremolata.
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