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Beef Ossobuco & Anchovy Dressing

Fancy comfort food!
Course Dinner, Main Course
Cuisine Worldwide
Keyword Anchovy Dressing, beef ossobuco, comfort food, ossobuco
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 4 people
Calories 1040kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • ovenproof dish with lid
  • large saucepan
  • frying pan
  • mini food processor
  • measuring/weighing utensils
  • zester

Ingredients

Ossobuco

  • 1.2 kg ossobuco cut into 4 pieces
  • 1 carrot
  • 1 celery stick
  • ½ red onion
  • 250 ml red wine
  • 250 ml beef stock
  • 4 cloves garlic
  • 1 sprig rosemary
  • 1 star anise
  • 1/3 cup flour
  • 440 ml tin tomatoes
  • 1 orange

Mashed Potatoes

  • 800 g russet or brushed potatoes
  • salt
  • 100 g butter room temperature

Anchovy Dressing

  • 3 anchovies
  • 2 tsp capers
  • ½ cup parsley
  • 1 tbsp lemon juice
  • 150 ml olive oil
  • 1 clove garlic crushed

Green Beans

  • 400 g green beans
  • 2 tbsp olive oil
  • salt
Metric - US Customary

Instructions

Ossobuco

  • Heat the oven to 140c
  • Dice the carrot, onion & celery finely. Crush the garlic
  • Cut the layer of thick fat/sinew from around the exterior of the ossobuco – this will help the ossobuco keep it’s shape rather than curl up
  • Flour the ossobuco and sear it in a heavy bottom/ovenproof casserole dish – do this in stages so as not to crowd the pan *see tips*
  • Remove the seared ossobuco and add the vegetables cooking for 3-4 minutes until softened
  • Add the tinned tomatoes, wine, herbs, stock, juice and zest of 1 orange and bring to a gentle simmer
  • Add the ossobuco back to the pot, covering with liquid
  • Cover the pot with a lid and cook in the oven for 2 hours or until the ossobuco is falling off the bone *see tips*

Mashed Potatoes

  • Peel and dice the mashed potatoes into even sized pieces approx. 3cm in size
  • Boil in heavily salted water for approx. 15-20mins until you can pierce easily with a knife/fork
  • Drain the potatoes and allow the steam to release for a minute or two
  • Using a potato ricer, mash the potatoes and then add in the butter
  • Mix the potatoes and butter together gently being careful not to overwork the potatoes *see tips*

Anchovy Dressing

  • Place all the ingredients into a mini food processor and blend together
  • Leave in the fridge until ready to serve

Green Beans

  • When the ossobuco is cooked start the green beans
  • Fry in a hot pan with oil and a generous sprinkling of salt for 3-4 minutes

Notes

Tips/Tricks

  • sear the ossobuco in stages so the pan remains hot and you get a nice sear – colour=flavour
  •  I cooked my ossobuco for 2 hours, and the meat was tender with a little bite to it. Check meat after 1.5 hours and then again after 2 hours as time can vary a little depending upon thickness
  • don’t overwork your potatoes; mix the room temp butter in gently but quickly. The more you work the potatoes, the more gluten you release, making the potatoes a little gummy
  • you can make everything (except the green beans) in advance so it’s ideal for a dinner party! Reheat the ossobuco in a warm oven (120c) for about 45mins-1hour

Nutrition

Calories: 1040kcal | Carbohydrates: 22g | Protein: 63g | Fat: 73g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 44g | Cholesterol: 227mg | Sodium: 661mg | Potassium: 1482mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2323IU | Vitamin C: 31mg | Calcium: 150mg | Iron: 5mg