Osso buco is a Milanese dish traditionally made from veal shanks. James Mackenzie matches his gammon osso buco recipe with crispy pickled onion rings, a tangy gooseberry ketchup and, as is customary with this British favourite, a fried egg.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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To make the gooseberry ketchup, peel and chop the onion, pick the stalks off the gooseberries and place all the ingredients in a large saucepan. Bring to the boil and then simmer until a shiny chutney consistency is reached
1 large onion
250g of gooseberries
150g of unrefined caster sugar
100g of dark brown sugar
200ml of cider vinegar
1/2 tsp ground mixed spice
1 star anise
1 dash of Worcestershire sauce
1 garlic clove
Blitz, pass through a sieve and reduce a little more if required. Pour the ketchup into a squeezy bottle and refrigerate until cold
For the pickled onion rings, thinly slice the onions, discard the centres, and pass the outer onion rings through milk, then flour, then dust off the excess flour and repeat. Deep fry until golden and crispy, remove from the fryer onto kitchen paper and sprinkle with a little salt
2 pickled onions, large
200g of plain flour
200ml of milk
Place the gammon steaks on a lightly oiled baking tray and grill for 4-5 minutes on both sides until the fat is nice and golden and crispy. Fry the eggs in a little rapeseed oil and a knob of butter
4 gammon leg steaks, with the bone in
4 duck eggs
1 knob of butter
Place the gammon on a plate and place the fried egg on top, then garnish with blobs of the gooseberry ketchup, the deep fried pickled onion rings and a sprig of watercress
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