Recipe: Orso’s Braised Veal Osso Buco Ragu
It’s August, that time of year where spring is almost within our grasp, but the tail end of winter lingers. Hail Pinot Noir.
There are abundant reasons to love this wine, and its versatility is just one them. Our 2019 Shaw + Smith Pinot Noir is classically Adelaide Hills – pristine, elegant and dark fruited, but with a powerful, savoury backbone. Its medium body means its light enough for spring fare, but it has the depth and concentration to set off a rich, slow cooked dish.
In recent months we have been lucky enough to partner with some of Australia’s flagship restaurants to bring you delicious pairings to recreate at home. When looking for our fix of iconic winter classics, we couldn’t go past Orso’s braised veal osso buco ragu. The sweeter, delicate flavour of the veal compliments the lifted aromatics of the Pinot, while the peppercorn and herbs play to its savoury notes. That aside; Pinot and pasta – it’s a match made in heaven.
Try your hand at home. Alternatively, pick up a Chef prepared version from Orso’s next door neighbour, Willmotts Gastronomia. No one need know…
Orso’s Braised Veal Osso Buco Ragu:
Serves 4
INGREDIENTS
2kg thick cut veal shin (2-3inch)
500g carrot (large dice)
1 head celery (large dice)
3 onions (large dice)
1 head garlic
Bouquet garnish (thyme, sage, rosemary, bay)
2 tbsp tomato paste
1 tsp black peppercorn
1 bottle Pinot Noir (cooking)
4 litres brown chicken stock
Parsley & Lemon zest to finish
METHOD
Season and brown veal shin in a hot, oiled oven proof pot until golden. Remove from pan and set aside.
Add carrot, celery, onions and garlic into the pan and cook out for 10 minutes, then add tomato paste. Cook tomato paste for a further 15 minutes. Add in your wine and reduce by half, making sure you’re scraping all the goodness from the bottom.
Add back in the veal shin, peppercorns and the brown chicken stock.
Bring to the boil, then turn down and place lid on top. Add the herbs. Move it into the oven at 160c for 4.5 hours.
Remove from oven and check to see the marrow bone slips easily away from the meat.
Remove the veal shin and let cool. Reduce the braising liquid and veg until thick and glossy.
Pick your meat away from the marrow bone and add back into the braising pot, including the centre marrow from the bones.
Add salt and pepper to taste, a few good rasps of lemon zest and loads of fresh parsley.
Best served with soft potato gnocchi, polenta, or any dried pasta you have in the cupboard.
Email photo credit @adelaidefoodairy