Osso Bucco with Truffled Borlotti Beans & Savoy Cabbage
- 4 x 12oz pieces Osso Bucco
- 100g Seasoned flour
- 2.4ltr Veal or Beef stock
- 800g Carrots
- 800g Onions
- 100g Tomato trimmings - skin & seeds
- 100ml Madeira
- 300ml White wine
- 1 small Bouquet garni - rosemary, thyme, peppercorns & parsley stalks, tied in a leek leaf parcel
- 60g Whole garlic bulbs, cut in half across
- 200ml Tomato juice
- 400g Cooked borlotti beans
- Truffle vinaigrette
- 600g Savoy cabbage
- 200g Tomatoes - blanched, peeled and diced, no seeds
- 5g Chopped flat parsley
Dry the meat on a kitchen towel, dust with flour, brown in hot oil until dark golden, drain, set aside.
In a thick bottomed pan, heat a little oil and brown the carrots and onion very well, drain, wipe out the pan, return the carrots, onion and osso bucco to the pan, add white wine, reduce the liquid to syrup, add madeira and reduce by half.
Cover with the stock, add tomato juice, tomato trimmings, bouquet garni and garlic. Cover with a cartouche (lid of baking paper) that touches the liquid, bring to the boil and place in a low oven (140-150oC) for 2 hours.
When cooked (test the meat with the end of a small knife, it should be tender and not have much resistance) remove pot from the oven, allow to cool until just warm, remove the meat into a tray, strain the braising liquor over the top squeezing as much juice from the vegetables as possible (discard the vegetables after), put a lid on and set aside.
Shred, blanch and refresh the cabbage in cold water. Drain well and then cook slowly in a little duck fat until soft, Drain the beans and add to the cabage. When hot, mix in the truffle vinaigrette.
To serve, place the cabbage and bean mixture in the centre of the plate, place the osso bucco on top, boil the braising liquor adding the concasse and parsley at the last minute and spoon over and around the dish and serve.