Home > Eat > Recipe > Recipe: osso buco with miso and smashed borlotti beans

Recipe: osso buco with miso and smashed borlotti beans

autumn
italian
main
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time20 MINUTES

Cooking Time150 MINUTES

Resting Time MINUTES

Serves6

LevelEasy


ingredients

For the Osso Bucco

 

For the Osso Bucco:
6 pieces veal or beef shin
6 pieces veal or beef shin
2 tbsp vegetable oil
2 tbsp flour
Sea salt
Black pepper
2 carrots, peeled and cubed
2 celery sticks, thinly sliced
1 brown onion, peeled and finely diced
1 tin chopped tomatoes
1 head garlic, cut in half horizontally
3 tbsp brown miso paste

For the smashed borlotti beans:
3 tins borlotti beans, drained
2 cloves garlic, peeled and finely sliced
1 sprig rosemary, leaves removed
3 tbsp water
2 tbsp olive oil
Sea salt
Black pepper
Extra virgin olive oil, for drizzling

beef shin

1

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.

2

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.

3

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.

4

Remove the meat from the juices and set aside. Cook down the juices until the desired consistency. Stir the miso through.

5

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.

6

Mix together all the ingredients for the gremolata.

7

Serve the osso buco on a bed of borlotti with plenty of the juices from the meat dish, and top with gremolata.

SHOW MORE
SHOW LESS

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

Preparation Time20 MINUTES

Cooking Time150 MINUTES

Resting Time MINUTES

Serves6

LevelEasy


ingredients

For the Osso Bucco

 

For the Osso Bucco:
6 pieces veal or beef shin
6 pieces veal or beef shin
2 tbsp vegetable oil
2 tbsp flour
Sea salt
Black pepper
2 carrots, peeled and cubed
2 celery sticks, thinly sliced
1 brown onion, peeled and finely diced
1 tin chopped tomatoes
1 head garlic, cut in half horizontally
3 tbsp brown miso paste

For the smashed borlotti beans:
3 tins borlotti beans, drained
2 cloves garlic, peeled and finely sliced
1 sprig rosemary, leaves removed
3 tbsp water
2 tbsp olive oil
Sea salt
Black pepper
Extra virgin olive oil, for drizzling

beef shin

1

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.

2

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.

3

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.

4

Remove the meat from the juices and set aside. Cook down the juices until the desired consistency. Stir the miso through.

5

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.

6

Mix together all the ingredients for the gremolata.

7

Serve the osso buco on a bed of borlotti with plenty of the juices from the meat dish, and top with gremolata.

SHOW MORE
SHOW LESS

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

1

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.

2

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.

3

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.

4

Remove the meat from the juices and set aside. Cook down the juices until the desired consistency. Stir the miso through.

5

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.

6

Mix together all the ingredients for the gremolata.

7

Serve the osso buco on a bed of borlotti with plenty of the juices from the meat dish, and top with gremolata.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It’s her job to devise and test new recipes, and make...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It’s her job to devise and test new recipes, and make...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It’s her job to devise and test new recipes, and make...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

autumn

MORE RECIPES WITH autumn

italian

MORE RECIPES WITH italian

main

MORE RECIPES WITH main

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar