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LIFESTYLE
A HEART WARMING RECIPE TO

BEAT THE COLD!

Recipe by Ina Paarman

sso Buco is a great classic dish
from Italy. Veal is not that readily
Oavailable everywhere but you can
substitute with baby beef.
Serves 6

INGREDIENTS:
• 2 onions, chopped
• 2 medium carrots, sliced on the diagonal
• 2 sticks of celery, nely sliced
• 3 cloves of garlic, nely sliced
• 2tsp Ina Paarman’s Vegetable Spice
• 1Tbsp Ina Paarman’s Garlic Pepper
Seasoning
• ¼ cup our
• 1.5kg veal or baby beef, shin slices
• 45ml butter
• ¼ cup olive oil
• 1 cup white wine
• 4 bay leaves
• 400g tin chopped tomatoes
• 3 x 25g Ina Paarman’s Liquid Beef Stock
• 2 ½ cups boiling water

Gremolata
• 5ml nely chopped garlic
• a small handful of atleaf parsley,
chopped
• grated zest of one lemon

METHOD
Experience the Spirit of SUCCESS together the Garlic Pepper Seasoning and our in a soup plate. Dip and shake the
1. Prepare all the vegetables, toss together and season with Vegetable Spice. Mix
pieces of meat, one at a time, in the seasoned our. Add any leftover seasoned our
to the vegetables and toss.
www.kyalamischools.org 2. Melt the butter in a large pan over high heat. When the butter starts foaming, add
the oil.
3. Add the shin pieces and brown them on both sides. Working in 2 – 3 batches. Remove
and keep on one side.
4. Lower the heat and sauté the vegetables for 5 minutes. Pour in the white wine and
loosen the sediment from the bottom of the pan with a wooden spoon.
5. Adjust the oven rack to one shelf below the middle position. Preheat oven to 170°C.
6. When the wine has almost evaporated, add the bay leaves and tinned tomato. Cook
over medium heat for ± 3 minutes.
Beaulieu
Beaulieu Kyalami Beaulieu 7. Add the meat and all its juices. Dissolve the Liquid Stock in the boiling water and
rinse out the tomato tin with a little of the stock. Add stock. Bring everything up to
College Preparatory and Preparatory School a gentle simmer and put into the oven, tightly covered with foil or a lid. Cook for 2
Preparatory and
Nursery School Nursery School hours until meat is fork tender.
Grade 8 - 12 Grade 000 - 7 Grade 000 - 7 8. Meanwhile prepare the Gremolata. Finely chop the garlic and parsley. Add the lemon
zest.
A community of schools developing global achievers 9. Sprinkle the Gremolata over the Osso Buco just before serving.
10. Serve with Risotto a la Milanese or buttered tagliatelle.
admissions@kyalamishools.org | 010 591 5004 Follow us @KyalamiSchoolsGroup 11. Remind your guests to spoon out the marrow and mix it with the risotto.

BLUE VALLEY NEWS • Issue 3 2020 • 19

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