Osso Bucco

Smoked Osso Bucco with Braised Onions, Grilled Mushrooms & Garlic Mash

INGREDIENTS

Osso Bucco (1 piece per person) +

BRAISED ONIONS

6 large onions

½ cup (your choice of) butter

¼ cup coconut sugar

¼ cup water

½ cup gluten free flour

1 table spoon ground cinnamon

GARLIC MASH

6 large potatoes – peeled & washed

¼ cup (your choice of) butter

2 cloves garlic – crushed

1 tea spoon sea salt

Water to boil

GRILLED MUSHROOMS

750g button mushrooms

2 inches of leek – white part only

¼ cup (your choice of) butter

OPTIONAL SAUCE

100g Cashews

1 garlic clove

Sprinkle of salt

Crack of pepper

1 table spoon nutritional yeast

1 ½ cups water

METHOD

OSSO BUCCO

1. Smoke for 1½ to 2 hours, until the internal temperature reaches 93 °C (≈ 200 °F).

2. Optional Shredded Meat

   Using a sharp knife, carefully cut the smoked meat off the bone and place it into a food processor.

   Use the pulse function a few times, checking the texture as you go. You’re aiming for a rough, torn-apart consistency—not a smooth paste.

BRAISED ONIONS

1. Set up your chopping board on a non-slip surface and ensure your knife is sharp.
   Tip: Keep your onions in the fridge the night before to help reduce stinging eyes. If your eyes begin to water, take a short break to wash your board, knife, and hands before continuing.

2. Trim both ends of each onion. Cut them in half across the width, then peel off the outer skin. Lay each onion half flat on the board and slice thinly from the smallest end to the widest. Repeat until all onions are chopped.

3. Turn your electric frying pan to three-quarters heat. Add ½ cup butter (or your preferred alternative). Once melted, add the onions and stir well. Continue stirring occasionally until they start to become translucent.

   While the onions are cooking, begin preparing your mashed potatoes, but return to stir the onions every few minutes.

4. Once the onions are translucent, add ¼ cup coconut sugar, ½ cup gluten-free flour, 1 tablespoon ground cinnamon, and a pinch of salt. Stir well, keeping the heat high.

5. When the mixture begins to brown and thicken, reduce the heat to half, add water, stir well, and place the lid on the pan.

6. Continue checking the mixture while you prepare the mash and mushrooms. It’s ready when the onions are limp, the mixture is thick, and the colour is a rich golden brown.

7. Turn off the heat and leave the pan covered until ready to serve.

GARLIC MASH

1. Wash and peel six large potatoes.

2. Cut each potato in half with a sharp knife on your chopping board. Lay each half flat and cut in half again, then slice into thirds. Place the pieces into a large saucepan and repeat with all potatoes.

3. Fill the saucepan with water until the potatoes are fully covered. Place the lid on the pot.

4. Heat on your largest stove burner over high heat until boiling. Once boiling, reduce to three-quarters heat and cook for a further 30 minutes.

5. While the potatoes are cooking, begin preparing your mushrooms.

6. Test the potatoes with a fork — they’re ready when soft all the way through. Remove from heat and strain off the water.

7. Transfer the potatoes to a large mixing bowl and set aside to cool slightly.

8. Using a potato masher, begin to mash the potatoes gently.
   For a textured mash, give just a light mash. For a smooth mash, continue until all lumps are gone.

9. Add ¼ cup butter (or your preferred alternative), two crushed garlic cloves, and one teaspoon sea salt. Stir well to combine.

GRILLED MUSHROOMS

1. Set up your chopping board on a non-slip surface. Using a sharp knife, carefully slice your mushrooms into thin slices from the top of the mushroom cap down.

2. Place a pan on the stove over high heat. Add ¼ cup butter (or your choice of alternative) and allow it to melt. Once melted, add the sliced mushrooms and stir well to coat them evenly.

3. Cook on high heat, stirring occasionally, until the mushrooms release their liquid and begin to brown.

4. Reduce the heat to medium.

5. Take the white part of your leek and slice it in half lengthways. Lay each piece flat on the chopping board and slice finely across the width.

6. Add the sliced leek to the pan with the mushrooms and stir well. Continue cooking, stirring occasionally, until the leek begins to brown.

7. Remove from heat and set aside until ready to serve.

OPTIONAL SAUCE

1. Place all ingredients into a blender.

2. Blend on high for 1 minute, or until the mixture is thick, smooth, and creamy.

3. Store in an airtight container in the fridge for up to 5 days.

ASSEMBLY

1. Decide how you would like to present your meal — either as a whole piece of Osso Bucco or shredded off the bone.

2. On a dinner plate, create a round of mashed potato in the centre.

3. Layer the grilled mushrooms on top of the mash.

4. Add your desired amount of braised onions over the mushrooms.

5. Place the Osso Bucco (whole or shredded) on top of your vegetable and mash stack.

6. Serve with a side of the optional sauce, if desired.