Osso Bucco Pie
- Prep Time : 20 Minutes
- Cooking Time : 2 Hours 30 Minutes
2 packs Three River Farms Osso Bucco
2 tbls extra-virgin olive oil
½ medium carrot, chopped into 5mm rounds
½ small Spanish onion, roughly diced
1 celery stalk, chopped
1 tbsp fresh thyme, picked
2 stalks rosemary, finely chopped
½ cup tomato passata
½ cup veal or chicken stock
250ml red wine
Sea salt & pepper
500g puff pastry
Milk, to brush pastry
Preheat the oven to 180oC. Season the osso bucco all over with the salt and pepper.
Heat the olive oil over high heat in a heavy based casserole dish. Brown the osso bucco on all sides. Remove and set aside.
Reduce the heat to medium and add the carrot, onion, celery, thyme and rosemary and cook until slightly softened, stirring occasionally.
Add the passata, stock and wine and bring to the boil. Place the ossobucco back in the pan, making sure they’re submerged at least halfway. If they aren’t covered enough add more stock. Cover the pan with a tight-fitting lid or foil. Place in the oven for 2 to 2 ½ hours or until the meat is nearly falling off the bone.
Preheat the oven to 200°C.
Remove the bones from each Osso Bucco and reserve. Divide the veal mixture among four 375ml ramekins. Cut four discs from the pastry, reserving excess. Place over ramekins. Brush with milk. Cut a small slit in each pie and add a bone to each. Cut leaf shapes from reserved pastry and arrange on top. Brush with milk. Bake for 25 minutes until pastry is cooked and golden.