Osso bucco served with saffron rice & Baked Thai infused snapper

Osso bucco served with saffron rice

Osso bucco with saffron rice, baked Thai infused snapper, yummy salad and fresh bread. Another beautiful dinner party with lovely friends!

Here is the recipe, the amount of ingredients depending on the number of veal osso bucco pieces, purchased from a good butcher J

Ingredients 

• 18 small to medium centre bone cut pieces of veal osso bucco (grain fed), around 1.6 kg in total weight 
• Olive oil 
• 4 cloves of garlic, finely chopped 
• 4-5 medium white onions, finely diced 
• 4 anchovy slices 
• 2 cups of dry white wine 
• Around 2kg of freshly crushed tomatoes or in cans 
• 2 cups of veal stock or beef stock from the store 
• 4-6 sprigs of fresh thyme 
• 4 -6 sprigs of fresh sage 
• 4 sprigs of fresh rosemary 
• 2 bay leaves (fresh or dried) 
• Sea salt and cracked pepper to taste

For the topping:

• Small bunch of flat leaf parsley, finely chopped 
• 2 cloves of garlic, finely chopped or crushed 
• 2 fillets of anchovy fillets, finely chopped (optional)

Method

    1.  Heat a few dashes of olive oil in casserole pot and season with salt and pepper. Sear the veal pieces on one side, and season the top with salt and pepper, and turn it. Wait until meat turns brownish and place them on a plate and set aside.

    2.  Add a few more dashes of olive oil in the same pot. Sautee the onions, garlic, herbs and anchovy slices for about 5 minutes.

    3.  Turn heat up and add the white wine to deglaze the pot. Cook until wine is almost completely reduced, then add the tomato and stock.

    4.  Bring to boil before lowering heat and placing veal pieces back in the pot. Simmer it slowly with cover half closed for about 2-3 hours until sauce thickens. You can also bake it in heated oven at about 160c.

    5.  Add a little sugar, salt and pepper to taste if needed. Serve it when the meat falls of the bone.

    6.  Sprinkle the topping, and enjoy it with some saffron rice

Ingredients for saffron rice

Fry some cloves, a cinnamon stick, a few green cardamom pods, a couple of star anise, mustard seeds and bay leaves with some vegetable oil until fragrant. Leave aside. Wash some rice (amount of water depending on the type of rice).  Add a pinch two of turmeric powder, cumin and saffron powder (or threads) into rice. Mix them with the fragrant spices (with the oil) into the rice. Add a little salt and pepper, and then cook it J