Ingredients
1
leek
1
stick of celery
1
carrot
1
shallot
3 cloves
garlic
2
King oyster mushrooms
4
Portobello mushrooms
1 handful
pitted prunes
1
bay leaf
1 sprig
fresh tarragon
1 cup
red wine
1 cup
stock (I used mushroom)
3 tbsp
UmamiPapi Chilli Oil
2 fillets
Osso Buco
1
lemon
1 pinch
salt
1 pinch
black pepper
4 tbsp
Extra virgin olive oil
1 sprinkle
flour
1
puff pastry
1
egg
Directions
- Remove osso buco from the fridge and let it come to room temperature.
- Finley slice leek, garlic, shallot and celery then set aside on a plate.
- Cut carrots into rounds then quarter them and add to the plate.
- Dice your portobello mushrooms then add to a separate plate.
- Pull your king oyster mushrooms with a fork until it resembles a pulled pork texture then add to the plate with your portobello mushrooms.
- Place your osso buco on a plate and sprinkle with flour, salt and pepper on both sides and rub.
- Prepare your fry pan on high heat, add in a generous amount of olive oil, when hot add in your osso buco and caramelise on both sides then remove and set aside on a plate.
- Prepare a large deep casserole pot on medium heat, add in a generous amount of olive oil then add your leek, celery, shallot and carrot and a pinch of salt, constantly stirring for about 10 minutes to prevent burning.
- Add in your garlic with more olive oil and cook until fragrant.
- Add in your mushrooms and we want to cook out all the water, about 5 minutes.
- Add in stock and red wine and stir to combine.
- Add in your bay leaf, tarragon, pitted prunes and stir again.
- Place your browned osso bucco into the casserole pot and slightly cover it with the mixture.
- Place lid on and turn down the heat to low and cook for 3-4 hours or until the meat is falling off the bone.
- After 3-4 hours, with a fork pull your meat and remove the bone marrow (don’t forget to eat the inside).
- Pull out your bay leaf!
- Add in your UmamiPapi, juice of a lemon, generous amount of salt and pepper and remember to taste, adjust to your taste buds.
- Add your mixture into a pie ramekin and place puff pastry on top and fold the edges of the pie to make a crust.
- Make a cross in the middle to release air.
- Whisk an egg in a bowl and paint the top of your pies.
- Preheat your oven to 200 degrees.
- Cook pie for 15-20 minutes or until nice and crispy.
- Top with tomato sauce and a dash of UmamiPapi (so good)
- Serve with your choice of vegetables, I did mustard mash and garlic greens.
- Enjoy!
