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    Cider-maker's Osso Bucco

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    *mandatory

    Cider-maker's Osso Bucco

    The flavours of the orchard always feel so right with sweetly flavoured pork, and an appley riff on a gremolata perks up this dish no end. The bone marrow can be scooped out at the table and enjoyed as an extra treat.

    • Preparation time: 45 minutes
    • Cooking time: 165 minutes
    • Total time: 3 hours 30 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4

    Ingredients

    • 2 tbsp olive oil
    • 1.2kg pork osso bucco
    • 3 Echalion (banana) shallots
    • 2 tbsp plain flour
    • 1 garlic clove
    • 300 ml cider
    • 250 ml chicken stock
    • 3 large sage leaves
    • Celeriac mash:
    • 500 g floury potatoes
    • 300 g celeric
    • 25 g butter
    • 75ml milk
    • Apple Gremolata:
    • 1 Echalion (banana) shallot
    • 15 g butter
    • 1 tbsp shredded sage
    • 1 eating apple
    • 30 g chopped walnuts
    • 1 lemon

    Method

    1. Over a medium heat, warm half the oil in a large casserole, add the pork and brown on each side. This will take about 5 minutes over a medium heat; do it in two batches if necessary. Remove to a plate. Soften 3 shallots in the remaining oil, stirring, for 5 minutes, until golden in places. Add the flour and cook for 1 minute further. Add the garlic, then gradually stir in the cider, stock and sage. Return the pork to the pan and bring to the boil. Reduce the heat to a gentle simmer and cook, covered, for about 2 hours. Remove the lid for the final half-hour to let the sauce thicken. The meat should be very tender.
    2. For the mash, cut the potatoes and celeriac into large chunks and put in a pan with a pinch of salt. Cover with cold water and bring to the boil. Simmer for 15 minutes or so, until tender. Drain, return to the pan and set on a very low heat for 1–2 minutes to dry out. Pass through a ricer or mash with the butter and milk; season.
    3. For the gremolata, finely chop the shallot and gently sauté in the butter for 5 minutes. Add the sage and apple and cook for another 2 minutes. Season to taste and stir in the walnuts and lemon zest. Remove from the heat.
    4. Serve the osso bucco with the mash and spoon over the apple gremolata.

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    Drinks recommendation

    This is a most cider-friendly, Italian classic.

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