Subj : Citrus Call - 05
To : All
From : Dave Drum
Date : Tue Jan 17 2023 04:39:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Osso Buco, Saffron Orzo, Tangerine Gremolata & Feta
Categories: Pork, Citrus, Herbs, Pasta, Wine
Yield: 2 servings
2 sl (200 g ea) osso buco pork
- leg
150 g Orzo pasta
5 Strands saffron
pn Mixed peppercorns; crushed
1 md Banana shallot; diced
4 cl Garlic; mashed into a paste
200 ml Red wine
350 ml Beef stock
2 tb Tomato passata or puree
Sea salt
1 Bay leaf
1 Carrot; diced in small
- pieces
1 Rib celery; fine sliced
100 g Feta cheese; grated
100 g Unsalted butter
sm Handful of thyme leaves
50 g Plain flour
MMMMM-------------------------GREMOLATA------------------------------
sm Handful of chives
sm Handful of parsley
Zest of 1 tangerine
Sear the osso buco slices on all sides until nicely
browned over a high heat. Set aside somewhere warm
Lower the heat and add 50g of butter to the pan. Once
melted, add your shallot, 3/4 of the crushed garlic,
carrot, celery, thyme and crushed peppercorns and sweat
nice and slow for around 10 minutes (the longer, the
better)
Add the flour and cook out for a few more minutes (keep
stirring)
Deglaze with the red wine and reduce the liquid by half
over high heat
Add beef stock, tomato and saffron before re-inserting
the osso buco in the pan.
Close with a lid or cover with foil and insert into a
preheated oven (140°C, gas mark 1 or 2) You may need to
turn the meat around once, halfway through out
While that's slow cooking (around 1 hour and 30 minutes)
until the meat easily pulls away from the bone, make the
gremolata
Chiffonade (finely chop) the chives and parsley and mix
together the zest. You want around 2:1 ratio for the
herbs and zest or it will be too intense.
Add the rest of the crushed garlic, a pinch of salt and
crushed pepper and set aside
Cook the orzo pasta according to instructions on the
packet around 10 minutes before you think the meat will
be ready.
When the meat is ready, take the slices out to rest for
a few minutes somewhere warm. Pass the liquid of the pan
through a fine chinois and judging by how thick it is
either reduce it until right consistency for a pasta
sauce or use right away by tossing the orzo through it.
Add the remaining butter until emulsified with the sauce
To plate, spoon enough pasta at the bottom of the plate
or bowl, place the meat on one side, arrange the
gremolata on the other in a straight line and scatter
grated feta all round.
By: George Moodley
RECIPE FROM:
https://cookpad.com
Uncle Dirty Dave's Archives
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... "Your life is constantly nourished by your thoughts." -- Ralph Marston
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