Subj : Citrus Call - 05 To : All From : Dave Drum Date : Tue Jan 17 2023 04:39:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pork Osso Buco, Saffron Orzo, Tangerine Gremolata & Feta Categories: Pork, Citrus, Herbs, Pasta, Wine Yield: 2 servings 2 sl (200 g ea) osso buco pork - leg 150 g Orzo pasta 5 Strands saffron pn Mixed peppercorns; crushed 1 md Banana shallot; diced 4 cl Garlic; mashed into a paste 200 ml Red wine 350 ml Beef stock 2 tb Tomato passata or puree Sea salt 1 Bay leaf 1 Carrot; diced in small - pieces 1 Rib celery; fine sliced 100 g Feta cheese; grated 100 g Unsalted butter sm Handful of thyme leaves 50 g Plain flour MMMMM-------------------------GREMOLATA------------------------------ sm Handful of chives sm Handful of parsley Zest of 1 tangerine Sear the osso buco slices on all sides until nicely browned over a high heat. Set aside somewhere warm Lower the heat and add 50g of butter to the pan. Once melted, add your shallot, 3/4 of the crushed garlic, carrot, celery, thyme and crushed peppercorns and sweat nice and slow for around 10 minutes (the longer, the better) Add the flour and cook out for a few more minutes (keep stirring) Deglaze with the red wine and reduce the liquid by half over high heat Add beef stock, tomato and saffron before re-inserting the osso buco in the pan. Close with a lid or cover with foil and insert into a preheated oven (140°C, gas mark 1 or 2) You may need to turn the meat around once, halfway through out While that's slow cooking (around 1 hour and 30 minutes) until the meat easily pulls away from the bone, make the gremolata Chiffonade (finely chop) the chives and parsley and mix together the zest. You want around 2:1 ratio for the herbs and zest or it will be too intense. Add the rest of the crushed garlic, a pinch of salt and crushed pepper and set aside Cook the orzo pasta according to instructions on the packet around 10 minutes before you think the meat will be ready. When the meat is ready, take the slices out to rest for a few minutes somewhere warm. Pass the liquid of the pan through a fine chinois and judging by how thick it is either reduce it until right consistency for a pasta sauce or use right away by tossing the orzo through it. Add the remaining butter until emulsified with the sauce To plate, spoon enough pasta at the bottom of the plate or bowl, place the meat on one side, arrange the gremolata on the other in a straight line and scatter grated feta all round. By: George Moodley RECIPE FROM: https://cookpad.com Uncle Dirty Dave's Archives MMMMM .... "Your life is constantly nourished by your thoughts." -- Ralph Marston --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .