Osso Buco Pie
Chef: Michael Voumard
Try this with the: Lenswood Abbotts Prayer
Serves: 4
Pastry
Ingredients
360g plain flour
1 pinch of salt
270g butter
90ml cold water
Method
Place the flour on the bench, sprinkle over the salt. Chop the butter through the flour until it resembles coarse breadcrumbs. Add the water and combine to form a pastry. Place in the refrigerator to rest for at least 2 hours.
Filling
Ingredients
50g butter
2 onions - diced
1 carrot - diced
1 stalk of celery - diced
1 garlic clove - chopped
1 strip of lemon peel
2 tbsp plain flour
4 shins of veal
125ml red wine
200ml brown stock
1 cup of tomato purée
8 dried tomato halves
3 sprigs of thyme
2 fresh bay leaves
To serve
Ingredients
4 Roma tomatoes
1 tsp chopped thyme
1 tsp chopped parsley
½ tsp chopped garlic
¼ tsp chopped lemon zest
salt and pepper
50ml olive oil
1 bunch of rocket
Method
Melt the butter in a heavy ovenproof casserole and brown the onions, carrot and celery; add the garlic and lemon, and then stir in the flour. Continue stirring and cooking for 30 seconds.
In a separate frypan brown the veal shins over a high heat.
In the casserole with the browned vegetables add the red wine, stock, tomato purée, dried tomatoes and herbs. Stir over a medium heat until the sauce comes to the boil. Place the shins in the sauce and cook in the oven at 120C for 1 hour without a lid, and then for another hour with the lid on. Check and adjust the seasoning.
Allow this to chill completely, then separate the meat from the bones. The filling should be refrigerated until set before placing into the pies.
Roll the pastry out to 3mm thickness, cut out 4 discs for the bottom of the pie moulds and 4 smaller ones for the tops. Line the 4 pie dishes and fill with the veal mixture. Seal the pastry edge with water and press the lids on top. Poke a small steam vent in the top of each lid.
Bake the pies at 200C for 15 minutes, then remove from the oven, brush with egg glaze (egg beaten with a dash of water) and bake for a further 10 minutes.
Cut the Roma tomatoes in halves, sprinkle with herbs, salt and pepper and drizzle with the olive oil. Place the halves on a tray and slide under a hot grill for 3 to 5 minutes.
Serve the pies with grilled tomatoes and rocket leaves.