Luke Mangan's SERIOUSLY GOOD Osso Bucco #ossobuccorezept
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Luke Mangan's SERIOUSLY GOOD Osso Bucco #ossobuccorezept



Luke Mangan's SERIOUSLY GOOD Osso Bucco

My most popular post ever, by a considerable margin, is the one about Jamie Oliver and his best ever pukka spiced slow-cooked lamb shanks. Thousands of people have clicked on this one. Lovely-jubbly Jamie. His recipes work. I can’t recall ever having had a dud. But, a girl can only eat so many spiced shanks. And, we can’t turn to Jamie every night of the week, can we? So today, I bring you another recipe that works. Every time. Luke Mangan is the Michael Corleone of Sydney. A colossus. Don’t go drinking with him. Last time I hung out with him, I crawled home like a whipped dog. (Anthony Bourdain) Luke Mangan is a Sydney-based chef, and up there as one of Australia’s best known celeb’ chefs. I know him best as the man behind Glass Brasserie at the Sydney Hilton, but he has his fingers in lots of pies around the Asia-Pacific region and is currently working on cookbook number 5. This recipe for Luke Mangan’s Osso Bucco is so good, it’s even LM’s current go-to number for the nights that he’s cooking. He always doubles the recipe. And, if it’s good enough for LM… Osso Bucco with Sweet Potato Mash & Broccolini Serves 4 Ingredients 1kg veal Osso Bucco ½ cup flour seasoning 3 tbsp olive oil 3 tbsp butter 1 onion chopped ½ cup celery, chopped ½ cup carrot, chopped 4 cloves garlic, coarsely chopped 2 bay leaves 3 tbsp parsley, finely chopped 1 cup dry Marsala 2 cup veal stock 2 tomatoes, peeled, seeded and chopped 8 pieces broccolini Extra virgin olive oil Extra seasoning to taste Mashed Sweet Potato 3 large sweet potatoes ¾ cup cream ½ cup butter ¾ cup maple syrup Gremolata 1 lemon, zested 1 orange, zested 2 garlic cloves, minced 2 tbsp parsley, chopped For the gremolata For gremolata, combine all ingredients together in a small bowl and set aside. Method Season flour and coat the veal shanks in the flour mixture; tap off any excess. In a large heavy pan, heat the oil and butter and sear the osso bucco pieces on all sides, turn bones on sides to hold in marrow and add more oil and butter if needed. Remove the browned osso bucco and set aside. Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened, season to taste. Turn heat up …

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