Veal shin osso buco, macaroni Gruyère cheese topping, bone marrow and cep crumb, gremolata
Osso buco - literally bone with a hole - is an Italian dish of bone-in veal braised with vegetables, veal stock and white wine which is served topped with a fresh gremolata. It’s traditionally paired with a risotto Milanese, but here Tony Fleming has swapped this out for an utterly untraditional, but equally comforting Gruyère mac and cheese.
Ingredients
Veal Ragout
- salt
- 1kg veal shin , sliced into 4, bone in
- 100g of plain flour
- 100g of butter
- 2 large sweet onions , finely chopped
- 3 large carrots , finely chopped
- 3 sticks of celery , finely chopped
- 4 garlic cloves , finely chopped
- 2 leeks , finely chopped
- 30g of tomato purée
- 300ml of white wine
- 1 sprig of thyme
- 1 sprig of oregano
- 1 sprig of basil
- 1 sprig of rosemary
- 2 bay leaves
- 15 white peppercorns
- 10 plum tomatoes , blanched, skinned and roughly chopped
- 40g of brown sugar
- 2l brown veal stock
- 1 tin of cherry tomatoes , 400g
Gremolata
- 50g of fresh parsley , flat leaf, roughly chopped
- 3 garlic cloves , grated on a microplane
- 1 lemon , zested
- 1 orange , zested
- 40ml of extra virgin olive oil
- 1 pinch of Maldon salt
Macaroni Cheese
- 200g of macaroni pasta
- 10ml of olive oil
- 500ml of milk
- 100ml of whipping cream
- 30g of butter
- 30g of plain flour
- 200g of Gruyère , grated
- 4g of salt
Bone Marrow Crumb
- 100g of beef dripping , rendered from marrow bones, or aged beef fat
- 100g of Panko breadcrumbs
- 3g of thyme leaves
- 10g of porcini powder
- salt
Method
In a deep pan, seal off the shin, browning all over, then remove the meat from the pan
Pour out the excess fat from the pan and set aside. Add the butter and when melted add all chopped vegetables. Cook for five minutes on a high heat until soft, but not coloured, and season well
- 100g of butter
- 2 large sweet onions , finely chopped
- 3 large carrots , finely chopped
- 3 sticks of celery , finely chopped
- 4 garlic cloves , finely chopped
- 2 leeks , finely chopped
Add the tomato purée and cook out over medium heat for 4-5 minutes
- 30g of tomato purée
Add the wine, turn the heat up to high, and cook until the wine has reduced by three quarters
- 300ml of white wine
Wrap up the herbs with the peppercorns in muslin, add this to the pan with the plum tomatoes, and cook over a high heat until the tomatoes begin to break down, about 10-15 more minutes
- 1 sprig of thyme
- 1 sprig of oregano
- 1 sprig of basil
- 1 sprig of rosemary
- 2 bay leaves
- 15 white peppercorns
- 10 plum tomatoes , blanched, skinned and roughly chopped
Add the brown sugar and cook for 5 more minutes, then season again
- 40g of brown sugar
Return the pieces of veal back to the pan and add the brown stock and tinned cherry tomatoes. Top up the pan with water until the meat is totally covered
- 2l brown veal stock
- 1 tin of cherry tomatoes , 400g
Season again then bring to the boil and simmer for 10-15 minutes, skimming off any impurities as it cooks
Preheat the oven to 120°C/gas mark 1/2
Cover the pan with a cartouche (piece of baking paper cut to the shape of the pan) and tin foil. Then, transfer to the oven and cook for 2-3 hours or until the meat easily falls off the bone
While the veal cooks, make the gremolata by combining all of the ingredients together. Taste and adjust the seasoning
- 50g of fresh parsley , flat leaf, roughly chopped
- 3 garlic cloves , grated on a microplane
- 1 lemon , zested
- 1 orange , zested
- 40ml of extra virgin olive oil
- 1 pinch of Maldon salt
Once the veal is tender, leave the osso buco in the pan for 1 hour to rest
While the veal rests, make the macaroni and cheese. Bring a large pot of salted water to the boil, and add the macaroni. Cook until just al dente, then drain and refresh (rinse) in cold water to stop the pasta from overcooking. Drain again and then mix through the olive oil and keep to one side
- 200g of macaroni pasta
- 10ml of olive oil
Add the milk and cream to a saucepan pan and warm through but do not boil
- 500ml of milk
- 100ml of whipping cream
Melt the butter in a separate medium saucepan. Add all the flour, and cook for 15 minutes, stirring regularly
- 30g of butter
- 30g of plain flour
Gradually add the milk and cream mixture to the roux, whisking as you go to keep it smooth
Cook the sauce at a gentle simmer for 15 minutes
Add all the cheese to the sauce and whisk until smooth over a low heat
- 200g of Gruyère , grated
Taste, and adjust the seasoning
- 4g of salt
Discard the bouquet garni from the osso buco. Remove the veal from the pan, and break the meat into large chunks removing any sinew or cartilage. Set the meat to one side. Scoop out the marrow from the veal bones and put it back in the pot
Put the sauce back on the stove and reduce it slowly over a low heat until thick, skimming off any fat as you go
Pour the sauce over the veal to cover it, and then set to one side, covered to keep it warm
For the bone marrow crumb, melt the beef fat in a pan
- 100g of beef dripping , rendered from marrow bones, or aged beef fat
Add the panko and toast in the fat over a medium heat until golden brown
- 100g of Panko breadcrumbs
Add the thyme and porcini powder and mix well. Season with salt to taste
- 3g of thyme leaves
- 10g of porcini powder
- salt
Lay the bone marrow crumb on a tray with kitchen paper to dry out any remaining moisture
To serve, spoon the warm veal mixture into 4 serving dishes (I used iron ones) only filling them halfway
Warm the cheese sauce through and add the macaroni. Taste and season with salt again. Ensure it is hot all the way through
Spoon the macaroni and cheese on top of the veal shin, covering the edges
Sprinkle over the beef and cep crumb and serve the gremolata in a dish on the side
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Veal shin osso buco, macaroni Gruyère cheese topping, bone marrow and cep crumb, gremolata
