Andrea Graham is an impressive cook and every time she cooks for family and friends she is inevitably asked for the recipes. Andrea is always happy to share, and here is one of her more recent creations in the kitchen. This recipe serves 4. When asked what wine she would match with this recipe, Andrea recommended the Tallis Dookie Hills Sangiovese 2005. Perfect for an Italian feast.
Ingredients 8 osso buco (veal shanks) 1/4 cup flour 60 g butter 2/3 cup Tallis Dookie Hills Viognier 2005 3 medium tomatoes or 1 tin of canned whole tomatoes 1 cup chicken stock 1 ½ teaspoons thyme leaves 2 dried bay leaves sea salt black pepper, freshly ground 1/2 cup parsley, chopped 1 glove garlic, finely chopped 2 tsp lemon zest, grated soft polenta or creamy potato mash
Preheat oven to 160 degees celsius. Dust osso buco with flour. Melt butter in a large frying pan over a medium heat. Sear both sides of the osso buco until browned. Remove meat from the frying pan and place in an ovenproof dish. Add the wine, tomatoes, stock, thyme, bay leaves and seasonings. Cover and place in oven for 1 ½ hours. To make a gremolata topping combine parsley, garlic and lemon zest in a small bowl and set aside.
Remove dish from oven and check whether meat is cooked to your liking. If necessary return dish to oven for an additional 15 minutes.
Spoon soft polenta or potato mash on to the centre of each serving dish. Place two pieces of osso buco on top then spoon sauce from oven dish over the meat. Sprinkle with gremolata and serve.