Skip to main content

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout


As one of Jamie Oliver's Food Revolution Day Ambassadors (I'm the Monterey #FRD2014 rep!) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait.

I do have to laugh though, because its title is Comfort Food. And, according to a good friend: I only make uncomfortable food. Oh, well. I can learn!

To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food.

And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just parsley. Enjoy!

Ingredients

  • 4 ossobuco
  • 1 whole nutmeg, for grating
  • plain flour, for dusting
  • 2 T butter
  • splash of olive oil
  • 2 onions, peeled and diced
  • 3 small carrots, diced
  • 2 cloves garlic, minced
  • 2 sprigs of fresh rosemary
  • 3/4 C beer
  • 1 C fresh tomato purée
  • 3 C beef stock
  • 2 C shelled beans (I used some Tongue of Fire beans)

Gremolata

  • 2 small cloves garlic
  • 1/4 C fresh parsley, minced
  • 1 T fresh basil, minced
  • 1 t fresh oregano, minced
  • zest and juice from 1 organic lemon
  • pinch of fleur de sel

Procedure
Place the grated nutmeg and flour in a large mixing bowl. Dredge the meat in the flour mixture.

Melt butter in a splash of olive oil and brown the veal until nicely golden. Stir in the onions, carrots, and garlic.


Pour in the beer, tomato purée, and stock; add in the rosemary sprigs and shelling beans. Bring to the boil. Reduce the heat to a simmer, cover, and cook for 2 hours, or until the meat is tender and falling apart. Check on it after an hour to make sure nothing is sticking to the bottom of the pan.

With about 10 minutes to go on the osso buco, start your gremolata. Peel and roughly chop the garlic with the herbs. Stir in the lemon juice, lemon zest, and salt.

To finish, remove the meat from the sauce and reserve on a plate. Bring the sauce to a boil and cook until thickened and reduced. To serve, spoon the bean ragout into a bowl. Lay the meat over the beans and spoon a dollop of gremolata on top.


All three of my guys cleaned their bowls. The little one even licked his bowl! I'd say that it was a hit. I can't wait to check out more recipes from the book.

Here's an affiliate link to the book. If you are uncomfortable using the link, feel free to go to amazon and search "Jamie Oliver's Comfort Food" on your own!

Comments

  1. This comment has been removed by a blog administrator.

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
  3. This comment has been removed by a blog administrator.

    ReplyDelete
  4. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P