Recipes for Home and Restaurant
by Nadine Lloyd
2-4 tablespoons grape-seed oil
2-3kg (4.4-6.6lb) Osso Buco
4 cloves garlic – crushed
1 large leek – sliced
3 celery sticks – chopped
1x 400g (14.1oz.) tin button mushrooms
2 cubes dry beef stock – crumbled
1 cup water
Salt and pepper – to taste
200g (7.1oz.) fresh button mushrooms
4 large potatoes – cubed
2x 250ml (2x 0.5pt) cream cheese
4-6 serves of rice – cooked
2 spring onions
Heat the oil in a large saucepan.
Brown the meat in batches and set aside.
Using the same oil in the saucepan, fry the garlic, leek, and celery for 2 minutes.
Reduce the temperature and add the liquid from the mushroom tin.
Add the two beef stock cubes and the water.
Stir through to dissolve the stock cubes.
Return the meat to the saucepan.
Add salt and pepper to taste.
Put the lid on and allow to simmer for 1-1½ hours, or until the meat is soft.
Add the potatoes and mushrooms, both tinned and fresh.
Cook until the potatoes are soft.
Stir in one of the 250ml (0.5pt) tubs of cream cheese until fully incorporated.
Add (½) 125ml (0.26pt) from the second tub of cream cheese.
Allow to rest for 3-5 minutes with the lid on.
Garnish with freshly cut spring onions.
Serve hot with rice.