“The osso buco at Lalla Rookh is unlike any I’ve had before. Would you please print the recipe?”
Hunter Caldwell, Subiaco, WA
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Ingredients
Polenta morbida
Method
Main
1.Heat oil in a large saucepan over medium-high heat, season meat and cook, turning once, until browned (4-6 minutes), then remove and set aside. Reduce heat, add garlic and herbs, and cook until light golden (3-5 minutes), then add onion, bay leaves, butter and a pinch of salt and stir occasionally until onion is golden (6-8 minutes). Return meat to pan, add wine and half the stock, cover with a lid, reduce heat to low and simmer until meat is tender, topping up chicken stock throughout to cover meat by three-quarters (3½-4 hours). To finish, remove lid and increase heat to reduce liquid to a thick gravy consistency (12-15 minutes).
2.For polenta morbida, bring 1 litre water to the boil in a heavy-based saucepan. Slowly add polenta while stirring continously and continue to stir until thickened (30-35 minutes), adding more water if necessary. Season to taste and beat in butter (15-20 minutes). Remove from heat and mix in Parmigiano-Reggiano.
3.Serve osso buco hot with polenta and scattered with extra rosemary and sage.
Note “Most people know osso buco as a rich tomato-based meat braise that hails from Milan, but at Lalla Rookh we cook a very different version,” says chef Joel Valvasori-Pereza. “For me, this very simple dish is better suited to the rich, sweet taste of bobby veal.”
Notes
