Cosy fires, squally storms, raindrops on giant eucalypts, feather stuffed duvets and weekend sports are all synonymous with winter in Australia.
And so are the multicultural, hearty meals that are dished up in households across the country.
Generations of Italians have enjoyed traditional osso buco cooked by Nonnas who were taught to make it by their Nonnas.
Perth chef Vincenzo Velletri shares his family’s recipe, guaranteed to satisfy even the fussiest eaters this winter.
- 4 osso buco
- 50g butter
- 50ml extra virgin olive oil
- 1 onion, finely chopped
- Plain flour to dust
- Salt and pepper
- ½ cup white wine
- Vegetable stock
For the gremolata
- Grated zest of 1 lemon
- Score the sides of the osso buco to prevent it from curling during cooking and lightly dust them with the flour.
- Heat two tablespoons of extra virgin olive oil in a deep frypan (or a saute pan) and sear the osso buco on both sides. Remove the meat and add the butter and the rest of the olive oil and gently fry the onion until translucent.
- Put the meat back in the frypan, add the white wine and let it evaporate. Add the hot stock, enough to cover the meat, place a lid on the frypan and cook on low heat for an hour or until the meat comes off the bone, adding more stock if needed.
- In the meantime, prepare the gremolata by chopping together the herbs, the garlic and the lemon zest.
- When the osso buco is ready, season with salt and pepper, add the gremolata and cook for further 4-5 minutes.
- Serve the osso buco either on a risotto alla milanese or with mashed potatoes with chopped parsley to garnish.