Last weekend Deirdre of Wild Game tempted us with her wild goat osso bucco pieces. Although we’re in the middle of summer and usually BBQ every night we decided to slowly cook it but in a lighter sauce than I might in the winter. It was very tender and light – a bit like very young lamb. If you feel confident about slow-cooking using your BBQ, cook it in a lidded flameproof dish on that.
- Ingredients (serves 4):
- 1 packet of goat osso bucco – about 20 small pieces of goat shin bone
- 1 large onion, peeled and finely chopped
- 2 carrots, peeled and finely cubed
- 1 stick of celery
- 1 leek, sliced and chopped
- 3 cloves of garlic, crushed
- Flour for dusting
- 1 cup white wine
- 1 cup chicken stock
- Bouquet garni – sprig of parsley, bay leaves, sprigs of fresh thyme
- Piece of orange peel
- Salt and pepper
- Gremolata for garnish – very finely chopped parsley, 2 cloves garlic very finely chopped, zest of 1 lemon
Dust the pieces of goat in seasoned flour and brown in a little oil in a lidded flameproof dish. Remove and set aside the goat and add the chopped onion, celery, leek and carrots. Cook gently till softened but not too brown. Add the garlic and cook for another minute.
Return the goat pieces to the dish, mix in 1-2 tbsps of the dusting flour. Stir well.
Add the wine, stock, orange peel and bouquet garni. Season a little.
Cover and place in the preheated oven (160°C) or under the BBQ lid for at least 1 hour. It will be tender after an hour but if you can wait longer cook it for another 30 minutes to an hour. The osso bucco will be falling off the bones. Check the seasoning.
To serve, remove the bouquet garni and orange peel and sprinkle with the gremolata.