Dinner with friends

A great recipe for a festive dinner at home, and don’t forget to open a bottle of red wine.

By JERUSALEM POST STAFF
December 4, 2010 05:39
1 minute read.
Osso Buco with root vegetables.

osso buco_311. (photo credit: Courtesy)

 
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OSSO BUCO WITH ROOT VEGETABLES

Winter refuses to arrive this year but that doesn’t mean that we have to ignore the tasty casserole dishes. Chef Yshay Atias of Vino Socca Herzliya suggests a lamb dish to warm up the cool nights.

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✔ 4 pieces of osso buco cuts
✔ 3 carrots peeled and cut into large chunks
✔ 2 leeks, sliced
✔ 4 onions, diced
✔ 6 garlic cloves, sliced
✔ 1 head celery root cut into medium size cubes
✔ 1 glass white wine
✔ 1⁄2 cup brandy
✔ 3 Tbsp. tomato puree
✔ 2 Tbsp. fresh thyme
✔ 1 Tbsp. fresh rosemary
✔ 6 Tbsp. olive oil
✔ 200 gr. wheat soaked overnight
✔ 1⁄2 liter chicken broth or water
✔ salt and pepper

Brown the meat on all sides in a large pot using half of the oil. Remove the meat, season and set aside.

Heat oven to 200º. In the same pot add the rest of the oil and saute the vegetables: first the onions, then the leeks, carrots, celery root and garlic. After 5-7 minutes add the tomato puree and herbs, and stir. Add the wine and brandy, then add the broth. Return the meat to the pot, add the wheat, bring to a boil and adjust seasoning. Use the same pot or pour into an ovenproof ceramic baking dish. Do not fill the dish completely. Cover with baking paper and then put aluminum foil over it and fold tightly around the dish. Place in the oven for half an hour. Reduce the temperature to 160º and continue baking for 2 hours.

Best served after a day.

To serve: Heat the dish in a 190º oven for half an hour. Garnish with parsley and lemon zest. Serve with a fresh salad.



Courtesy of Vino Socca, a kosher events complex in Herzliya Pituah, Rehov Galgalei Haplada 7, (09) 958-5779.

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