Читать книгу Sophie Conran’s Pies - David Loftus - Страница 16

Osso Bucco is one of my son Felix’s favourite dishes; one he likes me to make on his birthday!

SERVES 4

FOR THE FILLING:

2 tbsp olive oil

4 large pieces of veal shin or osso bucco, with bones approx. 2kg (4lb 8oz) in total (see tip, page 32)

1 tbsp plain flour, seasoned with salt and pepper

a knob of butter

1 large red onion, chopped

2 carrots, peeled and chopped

1 stick celery, chopped

2 cloves garlic, chopped

1 small glass white wine (about 150ml / 5fl oz)

400g (14oz) tin plum tomatoes

1 small wine glass beef stock (about 150ml / 5fl oz)

2 strips orange peel cut with a potato peeler

1 handful fresh parsley, chopped

salt and freshly ground black pepper

1 egg, beaten

FOR THE PASTRY:

100g (3½oz) suet

200g (7oz) self-raising flour

a large pinch of salt

4 tbsp very cold water

Heat the oil in a casserole big enough to take the meat all in one layer. Coat the osso bucco in the seasoned flour and fry over a medium-high heat turning once until lightly browned on both sides. Remove from the pan and set aside.

Reduce the heat, add the butter and gently fry the onion, carrots and celery for 10 minutes. Mix through the garlic and season. Fry for a couple more minutes and then pour in the wine. Scrape the bottom of the pan with a wooden spoon to dislodge any flour sticking to the bottom. Simmer for 5 minutes. Throw in the tomatoes, stock and orange peel, giving the tomatoes a bit of a mash with your spoon. Return the meat to the pan, submerging it in the sauce. Leave the pot to simmer gently for 1½ hours, stirring from time to time. Add some water if it starts to dry out.

Preheat the oven to 220°C (425°F/Gas 7). Meanwhile, make the pastry by mixing all the dry ingredients together in a large bowl, using your hands mix in the water until you have a soft dough. Knead for a couple of minutes until it becomes smooth and elastic. Cover with cling film and set aside.

When your meat is extremely tender and beginning to fall off the bone, lift it out of the sauce and put to one side to cool. Simmer the sauce for a further 15 minutes to thicken. Once the meat has cooled, cut it into large chunks and throw out any globby bits you don’t like the look of. Scoop the marrow from the centre of the bones and add to the sauce. Take the sauce off the heat, throw away the orange peel, stir in the meat and parsley, taste and season again if necessary.

Fill an ovenproof dish with the mixture. Roll out the pastry so it is large enough cover the pie. Brush the edges of the dish with beaten egg and cover with the pastry lid. Brush all over the top of the pastry with the egg, press the edge of the pastry down with your thumb or the tines of a fork. Trim any excess pastry hanging over the edge using a sharp knife. Cut two holes in the top to let steam escape, place in the oven and bake for 20 minutes.

I like to serve this pie with fried baby courgettes, or young beetroot leaves.