CLASSIC OSSO BUCO from Tiger Mike

M.N.Taib wants you to know: Enjoy


You can view the complete recipe online at: http://www.epicurious.com/recipes/recipe_views/views/105436


CLASSIC OSSO BUCO
4 pounds (1.8 kg) veal shanks, cut in 1 1/2-inch ( 4 cm) slices
1/4 cup (30 g/1 oz) flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 carrot, chopped
1/2 bottle (375 ml) dry white wine
a 14.5-ounce (435 g) can plum tomatoes, chopped
2 garlic cloves, chopped
grated zest of 2 oranges
1 cup (250 ml/8 fl oz) veal stock, more if needed

For the Gremolata
3 or 4 garlic cloves
bunch of flat-leaf parsley
grated zest of 2 lemons
1. Heat the oven to 350°F (176°F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a sauté pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.

2. Lower the heat to medium, add the onion and carrot and sauté until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce — the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.

3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1 1/2 to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.

4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.

Tiger Mike's South African Sausage (boerewors)

Category: African, Beef, Dinner, Grilled

Ingredients for 40 sausages:

2 kg ground beef,
1 kg ground pork,
45 ml whole corriander seeds
5 ml whole cloves
30 ml salt
15 ml pepper, fresh ground
2 ml nutmeg, grated
10 ml allspice, ground
10 ml brown sugar
125 ml dry red wine or dark vinegar
90 grams sausage casing, thick , soaked in water


Procedures:
1. In a large bowl put your ground meat and set aside.
2. Roast coriander and cloves in a dry frying pan, tossing the spices about until uniformly brown.
3. Don't allow to burn.
4. Grind spices with a pestle and mortar, sift to remove husks, mix with remaining spices and sugar and sprinkle over the mince.
5. Lightly mix in wine or vinegar.
6. Drain the casings and place over one end of the filling horn of a mincer.
7. Carefully push all of the casings on leaving a 3 inch length hanging down.
8. You can then feed the mixture into casing , guiding the filling in.
9. Feed the mixture into the mincer a little at a time, while securing the casing with a gentle pressure of one hand on the horn to control the unrolling of the casing as its filled.
10. Mould the sausage with your hand to make it uniformly thick.
11. Don't pack the casings too full, or the sausage will burst while cooking, but try to avoid air bubbles.
12. After the casing has been filled, remove it - still attached to the horn - from the machine.
13. Push any remaining filling into the casing and tie a knot in the end.
14. BBQ quickly over hot coals.
15. The skin should be crisp and the middle just pink.
16. Serve immediately.