| Red DeerOsso Bucco |
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| Serves 4-6 | |
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2 packs Red
Deer Osso Bucco (approx 1.2kg) |
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Preheat the oven to 160ºc/300º/Gas 2. Remove the
meat from the fridge about 20 minutes before cooking and pat dry
with kitchen paper. Coat the meat with flour and shake off
any excess. Heat some oil in a large ovenproof casserole (one
with a lid) over a high heat. Sear the meat (in 2 or 3
batches) until browned all over, remove and set aside.
Add the onion, carrot, leek and celery to the casserole and sweat for 4-5 minutes. Add the tomato puree and cook for a further 2 minutes, then deglaze with the wine and stock. Add the cinnamon, cloves and juniper berries, along with the meat, and season with salt and pepper. Bring to the boil, then cover with a lid and place in the bottom of the oven for 60-70 minutes. Remove the casserole from the oven and return to the hob. Add the grated lemon peel and reduce till sauce thickens. Season to taste with salt and pepper. S erve the Osso Bucco on preheated plates, sprinkled with parsley and garnished with lemon wedges. |
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