Pedro Ximenez Slow Roasted Osso Bucco With Orange and Corriander Gremolata Flavoured Pearl Cous Cous

Osso Bucco is traditionally served with Gremolata -  a mixture of herb and citrus zest with a hint of garlic...match made in heaven.  I have gone a little alternative with this recipe. Inspired by Pearl Cous Cous that I had for the first time in a beautiful Syrian Duck Salad at Almond Bar, Darlinghurst I had recently bought a pack which was stashed away in my pantry so decided to get adventurous. I have made a Gremolata with Corriander, Garlic and Orange Zest and mixed through the Pearl Cous Cous with a little butter.... Sensational match with the slow roasted Osso Bucco which is flavoured with Pedro Ximenex Dry Sherry.   

Serves 4

Pearl Cous Cous Gremolata

1 cup pearl cous cous

2 cups water

1 tablespoon Vegeta (shhhh...I love this stuff)

25gr butter

1 1/2 teaspoon garlic paste

1/4 bunch finely chopped corriander

Zest of 1 medium orange

Salt to season

Add water and Vegeta to a small non stick pot and add pearl cous cous.

Bring to the boil and reduce to a simmer.  Cook for approximately 8 minutes.  

Once all the water has evaporated and the cous cous is cooked add the butter, garlic, corriander and the orange zest.

Season with salt and cover with lid.

Osso Bucco

Pre-heat oven to 180 degrees celsius.

4 Veal Osso Bucco

1/2 cup plain flour

Olive Oil

2 onions - quartered

2 carrots - peeled and chopped

2 celery stalks - chopped

1/2 bunch thyme

1/4 bunch parsley - finely chopped

2 large ripe tomatoes - chopped

2 cups beef or chicken stock

1 cup Pedro Ximenex Dry Sherry

8 small chat potatoes - halved

1 cup flat green beens - chopped

Salt / Pepper to taste

I cook my Osso Bucco in a casserole dish which can go from stovetop to oven.

Coat each Osso Bucco with flour and shake out excess.

Add Olive Oil to pan and brown Osso Bucco on each side until golden.

Remove and place on a plate.

To the pan add the onion, carrot, celery and thyme.  Cook until the onion is soft.

Deglaze with Pedro Ximenex.  Add to the pan and cook for 2 minutes.

Add the chicken stock.

Add the tomatoes and the parsley.

Place the Osso Bucco back in the pan.

Cover and place in the oven for 2 hours.

Remove at 1 1/2 hours and add the chat potatoes and the beans.

Continue to cook until the potatoes are done and the meat is falling off the bone.

Serve on a bed of Pearl Cous Cous.

Enjoy!