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Osso Buco with Thyme and Parmesan Barley Risotto

Osso Buco with Thyme and Parmersan Barley Risotto on Afternoon Express

Osso Buco with Thyme and Parmesan Barley Risotto

Recipe by: Nhlaka Mtshali
Serves: 4
Preparation time: 25min
Cooking time: 3-4 hours 

2x (Avg 400g each) Free Range beef shin
1 onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
2 cloves garlic, finely chopped
1 cup red wine
2 tablespoons tomato paste
1 bay leaf
2 few sprigs of thyme
4 cups beef stock
salt and pepper to taste
2 tablespoons olive oil

For the Gremolata 
2 tablespoons lemon zest
2 cloves garlic
2 tablespoons fresh Italian parsley

Thyme and Parmesan Barley Risotto
2 cups Pearl Barley
1 large onion, finely chopped
1 clove garlic, minced
3 tsp fresh thyme, chopped, plus more for garnish
4 fresh bay leaves
1/2 cup white wine
1 Tbsp olive oil
6 cups chicken stock
1/2 cup parmesan, grated
For the Osso Buco: 
Generously season beef shin with salt and pepper. Add oil to a deep cast iron pan. Sear meat on a high heat for 2-3 minutes each side. Remove meat from pan and set aside.
Add the onion, carrot, celery, and garlic to the pan and saute on medium heat until browned. 
Add wine to deglaze pan. Cook for a few minutes until wine is reduced by half. Add tomato paste and stir.
Return meat to pan, add bay leaf, thyme, and add enough stock to cover meat most of the way. Bring liquid to a boil, then reduce heat to a light simmer. Cover pan and leave the lid slightly ajar.
Simmer on low heat for 3-4 hours (or even more), until the meat is falling off the bone.
Remove meat and continue simmering the liquid, uncovered, until it has reduced into a sauce.

For the Risotto:
 In a small saucepan, bring chicken stock to a boil and then reduce to a low simmer. Keep heat on low.
 Put 2 tablespoons butter in a large, deep nonstick pot over medium heat. When the butter is melted, add the onion and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.
Add the barley and cook, stirring occasionally, until it is glossy and coated with butter. Add the freshly chopped thyme, bay leaves and garlic at this point and cook for an additional 1 minute.  Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.
Use a ladle and begin adding the stock, 1 cup or so at a time, stirring after each addition. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently.
Taste the barley 20 minutes after you add it; you want it to be tender but still with a tiny bit of crunch. Add the grated parmesan once cooked. Taste, adjust the seasoning, and serve immediately.

For the Gremolata:
Mince garlic and parsley. Then mix them together along with the lemon zest. Sprinkle on top of the meat.

Serve Osso Bucco with the reduced sauce, Gremolata and pearl barley risotto.

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