Pork osso buco, saffron orzo, tangerine gremolata and feta

Name: Pork osso buco, saffron orzo, tangerine gremolata and feta
Total time: 6300 s
Yield: 2 people
Cuisine: British
Ingredients: 2 slices osso buco cut (around 200g each); 150 g orzo pasta; 4-5 strands saffron; 1 pinch mixed peppercorns, crushed; 1 medium banana shallot, diced; 4 cloves garlic made into a paste; 200 ml red wine; 350 ml beef stock; 2 tbsp tomato passata or puree; Sea salt; 1 Bay leaf; 1 carrot, diced into small pieces; 1 stick celery, finely sliced; 100 g feta cheese, grated; 100 g unsalted butter; Small handful of thyme leaves, picked; 50 g plain flour; Small handful of chives; Small handful of parsley; Zest of 1 tangerine

George Moodley @cook_29141681

This is inspired by a Greek dish called "Yiouvetsi", which was my favourite whilst growing up. Braised cut of beef/veal/pork on the bone to suck up the marrow and a lovely sauce made from its juices, spices, wine and vegetables. The citrus provides a lovely contrast and of course, cheese.

George Moodley @cook_29141681

Saved

Ingredients

1hr 45mins

2 people

2 slicesosso buco cut (around 200g each)
150 gorzo pasta
4-5 strandssaffron
1 pinchmixed peppercorns, crushed
1medium banana shallot, diced
4 clovesgarlic made into a paste
200 mlred wine
350 mlbeef stock
2 tbsptomato passata or puree
Sea salt
1Bay leaf
1carrot, diced into small pieces
1 stickcelery, finely sliced
100 gfeta cheese, grated
100 gunsalted butter
Small handful of thyme leaves, picked
50 gplain flour
For the gremolata
Small handful of chives
Small handful of parsley
Zest of 1 tangerine

Saved

Steps

1hr 45mins

1

Sear the osso buco slices on all sides until nicely browned over a high heat. Set aside somewhere warm
2

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)
3

Add the flour and cook out for a few more minutes (keep stirring)
4

Deglaze with the red wine and reduce the liquid by half over high heat
5

Add beef stock, tomato and saffron before re-inserting the osso buco in the pan.
6

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
7

While that's slow cooking (around 1 hour and 30 minutes) until the meat easily pulls away from the bone, make the gremolata
8

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.
9

Add the rest of the crushed garlic, a pinch of salt and crushed pepper and set aside
10

Cook the orzo pasta according to instructions on the packet around 10 minutes before you think the meat will be ready.
11

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
12

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. Enjoy!