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Beer and mustard braised osso buco
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Elevate osso buco with a savory beer and mustard twist.
Ingredients:
  • 62.50 ml plain flour
  • 900g veal osso bucco
  • 36.40 gm extra virgin olive oil
  • 12 eschalots
  • 375.00 ml beer
  • 255.00 gm beef stock
  • 2 celery stalks, roughly chopped
  • 1 bunch baby carrots, trimmed, scrubbed
  • 4 sprigs fresh thyme
  • 44.40 gm tomato paste
  • 48.80 gm Worcestershire sauce
  • 23.40 gm wholegrain mustard
  • 11.80 gm dijon mustard
  • 187.50 ml frozen peas
  • Chopped fresh chives, to serve
  • Mashed potato, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • Place the flour in a convenient snap-lock bag, add a pinch of salt and pepper to season, then toss in the veal. Seal the bag tightly and give it a good shake to coat the veal evenly.
  • Heat half of the oil in a large casserole dish over high heat. Sear veal for 7 minutes, turning occasionally, until evenly browned. Remove to a plate.
  • Heat the reserved oil in the dish over medium-high heat. Saute the eschalots for 5 minutes until golden brown. Pour in the beer and bring to a boil. Reintroduce the veal to the dish along with stock, water, celery, carrot, thyme, tomato paste, Worcestershire sauce, wholegrain, and Dijon mustard. Cover and transfer to the oven. Cook for 1 hour and 30 minutes until the veal is tender.
  • Continue cooking the dish uncovered for 20 more minutes until the sauce thickens and the veal becomes tender. Stir in the peas and cook for an additional 5 minutes. Remove the thyme sprigs, then season with salt, pepper, and sprinkle with chives. Serve alongside mashed potatoes.

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