Thursday, June 08, 2006

Eat My Shorts

Attention all you quilters out there, my husband has taken over the blog and is the method in the madness that is Material Obsession.... we are being held to ransom..... every night when I sit down to drink my wine and quilt my quilt in the post children peace, out comes the lap top and the fateful words.... Have you done the blog??? To appease the beast, tonight Sarah brings you his favourite receipe, just right to build your strength up before your big day out at the Sydney Fair next week......

Damo's Favourite Osso Buco

90g butter
2 medium carrots, chopped finely
2 large brown onions, chopped finely
3 celery sticks, chopped finely
2 cloves of garlic, crushed
16 pieces veal or beef osso buco
plain flour
2 tbl olive oil
820g tinned tomatoes
1/2 cup red wine
1 3/4 cup beef stock
1 tbl fresh basil, finely chopped
1 tsp fresh thyme, finely chopped
1 bay leaf
1/4 cup parsley, finely chopped
1 tsp grated lemon rind

Heat 1/3 of the butter in a large pan and cook the carrot, onion, celery and half the garlic until the onion is golden brown. Remove from the heat and transfer the vegies to an oven proof dish. Coat the osso buco with flour and shake off the excess. Heat the remaining butter and the oil in the pan and brown each side of the osso buco in batches. Remove the osso buco from the pan and place on top of the vegies. Drain the fat from the pan and add tomatoes, wine, stock, basil, thyme and bay leaf, and bring to the boil. Pour the sauce over the meat and cook, covered in a moderate oven for 1 1/2 hours. To serve, sprinkle with combined garlic, parsley and lemon rind. Good with rice, polenta or mashed potato on a cold winter night.

Apologies to those of you in American and European summer! It's really cold in Sydney at the moment, we all need thawing out. And now that the Blog Beast is appeased, my wine awaits. Night!