Luke Mangan’s SERIOUSLY GOOD Osso Bucco

Osso Bucco
Osso Bucco
(Image from here)

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.

Luke Mangan
Luke Mangan
(Image from here)

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

Serves 4

Ingredients

1kg veal Osso Bucco
½ cup flour
seasoning
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

Gremolata
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.

 
Method

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.

To serve

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.

Bon appetite!

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Comments (30)

Bookmarked! The best thing about winter is a slow cooked stew 🙂

Totally agree, BCD. All OK in your neck of the woods?

All is good. I am a bit slack at the moment and will be getting back to it this weekend. I have just had an interview for SMH this morning so ready to go back to it. Link attached!

http://smh.domain.com.au/blogs/talking-property/thrifty-design-ontrend–mostly-20130716-2q1n8.html

You’re famous! How fabulous! 🙂

Not so sure about how she refers to my by the surname though… I feel like I am a naughty Private School Boy! -)

Would you believe I’ve never had Osso Bucco?

Its easy-peasy AND kids love it! Although, you might want to wait until its a wee bit cooler in your neck of the woods?

Ohh, this looks absolutely delicious. Yum!

Yummo! Love Osso Bucco and that recipe is very similar to the one I make, the last time I made it I used a recipe that had five spice in it and it was delicious especially with mash and greens 🙂

Its a winner, alright. 🙂

I can’t stop thinking about the sweet mashed potatoes! Good. Golly. Mashed Sweet potatoes + cream + butter + syrup = A Happy, Happy T.! Jotting down recipe now. . .

You won’t regret it, T. Promise!

I think I’ll leave out the syrup next time… the meat ends up with a sweet sauce, the sweet potato is sweet on its own, and the syrup overpowered it a bit for me – too many sources of sweetness! I’d like that mash with a more savoury meat flavour, or that sweeter meat flavour with a regular potato mash to have some contrast in flavour.

Hey CG – thanks for your feedback!

By syrup, did you mean the marsala? I do agree with you – as meat dishes go, this is quite a sweet one! I find the gremolata off-sets this quite nicely. But, you could sub a less sweet wine quite successfully, too.

LM subs in Pedro Ximenez but, that too, is quite sweet (which wouldn’t come as any surprise if you knew LM!)

No I liked the Marsala… I meant the maple syrup in the mash! I think it’d be perfect without that… cream and butter is all I’d need.

Ahhhh! To be honest, CG – we don’t follow the mash recipe, just the osso buco (which I adore!)

Oh, I just love osso bucco, but it isn’t quite the season here as it is very hot. Yet, your photos and the thought of osso bucco simmering away in the winter makes me not dread the winter season quite so much 🙂

Its not hot here, J!

Marsala is the key ingredient in this one.

This is such an amazing dish. I don’t know why I haven’t made it in ages. But now I’m inspired….

(and the oxtails are in the pipeline!)

This recipe is a real winner, J. And, this is my 2nd most popular post in the whole life of TSL… It works! 🙂

Confused. The recipe says to cook on cook top.. later it says to take it from the oven. OnLy oven mentioned is for the sweet potatoes?

Hi Fay – thanks for your message. Do you know this is one of my most popular posts EVER and you are the first person to notice that mistake? I have now corrected (thanks to you).

I am sorry for the confusion. Luke’s original recipe is cooked on the stovetop. To be honest, we tend to finish ours in the oven – but, this is a personal thing. The big thing is that it’s hard to muck up osso buco as long as you cook it long and slow.

Hope that helps?

Thanks so much for clarifying. . Couldn’t respond last night as I was busy making and enjoying it. .delicious!
And for the first time ever I changed something on the net 😉

[…] STILL gets more hits than any other. Unsurprising really – his recipes just work. And, Luke’s osso buco isn’t far behind. It’s still LM’s preferred go-to recipe (especially as we hurtle […]

This sounds like a really good recipe. Organising my son’s wedding luncheon at home day before. Problem is this contains Marsala and my other son will not eat anything with alcohol (or drink). Can you suggest a replacement ingredient or should I just leave it out. Recipe sounds wonderful for Queensland’s winter weather.

Sandy

Hi Sandy – this is a GREAT recipe! While the marsala is what gives it that unique flavour, you can definitely play around with other ingredients to change things up. It just won’t have the distinctive marsala flavour to it.

I think it needs a little acidity – so verjuice or orange juice might work. I played with an autoimmune version here: http://thissydneylife.wordpress.com/2014/03/28/osso-buco-aip-style/

Good luck (and congrats to your son and your soon-to-be daughter-in-law on their nuptials!)

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