My most popular post ever, by a considerable margin, is the one about Jamie Oliver and his best ever pukka spiced slow-cooked lamb shanks. Thousands of people have clicked on this one. Lovely-jubbly Jamie. His recipes work. I can’t recall ever having had a dud.
But, a girl can only eat so many spiced shanks. And, we can’t turn to Jamie every night of the week, can we? So today, I bring you another recipe that works. Every time.
Luke Mangan is the Michael Corleone of Sydney. A colossus. Don’t go drinking with him. Last time I hung out with him, I crawled home like a whipped dog. (Anthony Bourdain)
Luke Mangan is a Sydney-based chef, and up there as one of Australia’s best known celeb’ chefs. I know him best as the man behind Glass Brasserie at the Sydney Hilton, but he has his fingers in lots of pies around the Asia-Pacific region and is currently working on cookbook number 5.
This recipe for Luke Mangan’s Osso Bucco is so good, it’s even LM’s current go-to number for the nights that he’s cooking. He always doubles the recipe. And, if it’s good enough for LM…
Osso Bucco with Sweet Potato Mash & Broccolini
1kg veal Osso Bucco
½ cup flour
3 tbsp olive oil
3 tbsp butter
1 onion chopped
½ cup celery, chopped
½ cup carrot, chopped
4 cloves garlic, coarsely chopped
2 bay leaves
3 tbsp parsley, finely chopped
1 cup dry Marsala
2 cup veal stock
2 tomatoes, peeled, seeded and chopped
8 pieces broccolini
Extra virgin olive oil
Extra seasoning to taste
Mashed Sweet Potato
3 large sweet potatoes
¾ cup cream
½ cup butter
¾ cup maple syrup
1 lemon, zested
1 orange, zested
2 garlic cloves, minced
2 tbsp parsley, chopped
For the gremolata
For gremolata, combine all ingredients together in a small bowl and set aside.
Season flour and coat the veal shanks in the flour mixture; tap off any excess.
In a large heavy pan, heat the oil and butter and sear the osso bucco pieces on all sides, turn bones on sides to hold in marrow and add more oil and butter if needed.
Remove the browned osso bucco and set aside.
Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened, season to taste.
Turn heat up to high and add the dry Marsala to deglaze the pan.
Return the osso bucco to the pan adding the stock and tomatoes.
Reduce the heat to low, cover and cook for about 1 ½ hours or until the meat is tender, basting the meat a few times during cooking. (LM cooks it longer – until the meat is falling apart)
While the osso bucco is cooking, wash the sweet potato and pat dry.
Place sweet potato in individual tin foil pieces, adding a drizzle of olive oil and seasoning.
Place in a pre-heated oven on 180 degrees and cook for 45-50 minutes. (sweet potato will be cooked if a knife can go straight through each piece)
Remove sweet potato from oven and allow to cool for 5 minutes.
When the osso bucco is cooked remove from stovetop and allow to rest for 5-10 minutes before serving.
Scoop out the flesh of the sweet potato and place it into a sauce pan adding the cream, butter and maple syrup.
Place saucepan back on the stove to re-heat and season to taste.
In a pot of simmering water add 1tsp salt. Place the broccolini in pot and cook for 2-3 minutes, remove with tongs and place on absorbent paper. Drizzle broccolini with extra virgin olive oil and season to taste.
Place a large spoon of sweet potato on each plate, followed by the osso bucco and sprinkle with gremolata. Arrange broccolini next to the osso bucco and serve.