Monkfish Osso bucco is an Italian dish comprised of thick slices of veal shank, slowly braised with vegetable, aromatics, and stock. Here is a recipe I devised some years ago using thick monkfish steaks to replace the veal. The result is excellent. I include a recipe for a barley risotto, which replaces the more commonly served Milanese- style saffron risotto you will need to find large monkfish tails for this recipe.
Preparation time: 45 minutes
- 2*2-3 ib. large Monkfish tails, skinned cleaned
- All-purpose flour salt and Freshly ground black pepper- 2 tbsp.
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter 1 garlic Clove, crushed 1 onion, finely chopped
- 1 carrot, cut into very small cubes
- 1 Stick celery, cut into very small cubes
- 2 tbsp. tomato puree
- ½ cup dry white wine
- 4 tbsp. concentrated orange juice
- 27 fl. Oz. chicken stock farro risotto (see opposite).to serve
For the gremolata
- 3 tbsp. chopped fresh Italian parsley
- Peel of 1 small orange
- peel of lemon
- 1 garlic clove, crushed
- Large sharp knife
- Cutting board
- Large ovenproof Casserole dish
- Mezzaluna or large sharp knife
- Preheat the oven to 4000F.Using a sharp knife, cut the monkfish tails into 2 in. thick sections along the fillet and through the center bone, making four portions. Dust the fish in the flour and season with salt and pepper.
- Heat the oil in a large ovenproof casserole dish large enough to hold the monkfish pieces in one layer. Brown the fillets on both sides, then remove and set aside. Drain off any excess oil.
- Add the butter and garlic to the pan, throw in the vegetables, and cook over a low heat until the vegetables begin to soften. Add the tomato puree and stir in;cook for 2-3 minutes.
- Add the wine and orange juice and boil for 5 minutes. Pour on the stock, return to a boil, and season with a little salt and pepper.
- Return the monkfish fillets to the sauce, cover with a lid, and place in the oven for 20 minutes; alternatively, simmer gently on the top of the stove.
- make the gremolata. Using a mezzaluna or chopping knife, coarsely chop the parsley and both fruit peels, then place in a bowl, Add the garlic, and stir together.
- serve the monkfish steaks coated in the sauce, sprinkle a little gremolata over each one, serve with the farro risotto alongside.
- Now ready your Monkfish osso bucco with citrus gremolata and farro risotto.
Go to the My other Recipes-Click here
Go to the this recipe in other site-Click here