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The Surprising Celebration: XPA Osso Bucco
Recipe by Adam Liaw
- Steps
- Ingredients
Steps
- Dust the meat with the flour and season well with salt and pepper. Heat oil in a large wide based casserole pan, then thoroughly brown on all sides on medium heat. Transfer to a plate.
- Add half the butter to the pan together with the onion and celery. Season with salt and cook for about 10 minutes until sweet. Then add garlic, lemon zest and finely bay leaves. Cook for a few minutes. Add the XPA and bring to a simmer. Return the meat to the pan, sitting on top of the vegetables, and cook until beer starts to smell savoury has reduced by half. Add the chicken stock and beans, return to a simmer, then cover and cook on low heat for 1.5 to 2 hours, until meat is tender and the sauce thickened (you may need to remove the lid towards the end of cooking to reduce the sauce). Stir through the remaining butter and the malt vinegar.
- While the osso buco is cooking roughly chop the ingredients for the persillade together. Scatter the persillade on top of the osso buco and grate over parmesan to serve.
