Serves: 10
Preparation time: 30 minutes
Cooking time: 90 minutes
Ingredients
- 30 x 70g capretto osso bucco cut (leg chop)
- 80g flour
- 90ml olive oil
- 6 garlic cloves, crushed
- 500g brunoise of mixed carrot, leek, onion and celery
- 550ml red wine, cabernet sauvignon
- 1 ltr brown stock
- 150g tomato paste
- 2 bouquet garni
- 30ml lemon juice
- 50 small yellow squash. blanched
- 50g butter
- 20g julienne of basil, lemon zest and chopped parsley
- salt and pepper to taste
Method
- Prepare capretto: Season capretto osso bucco cuts with salt and pepper. Lightly coat with flour and seal in a hot pan.
- Place capretto on an oven proof dish. Sweat garlic and brunoise of vegetables.
- Pour off excess oil, deglaze with red wine and brown stock. Add tomato paste, bouquet garni and pour over capretto.
- Cover and oven braise gently at 170ºC for 1½ hours until tender. Remove bouquet garni, correct the consistency, seasoning and add lemon juice to taste.
- To serve: Glaze squash with the butter and garnish with julienne basil, lemon zest and chopped parsley.
