Good morning, everyone! Did you have a good night’s sleep?
I have to admit, I haven’t been sleeping all that brilliantly lately. Menopause isn’t helping, but then again, neither is a pandemic.
Last Saturday, I had a particularly restless night, so I had a nanna nap for a couple of hours on Sunday afternoon. When I woke at 5pm, I found that Pete had cooked the dinner I’d planned for that evening – Jamie Oliver’s Ossobuco Alla Milanese. I’d bought the beef shanks a few weeks earlier from Haverick Meats, and had been craving the dish ever since. Here’s a YouTube video of Jamie making it – this particular recipe starts at around the 14 minute mark…
. . . . .
So thanks to that lovely husband of mine, I woke from my afternoon nap to the amazing aroma of slow cooked beef. He then served it up with saffron rice and gremolata made from our garden lemons and parsley, and Diana’s fresh garlic. It was a spectacular dinner that had me literally cooing with delight as I ate it…
My $21 worth of beef shank bones made a huge amount – enough for at least two generous dinners for three adults. I’m thinking I might shred the meat and veg and top it with potatoes to make a cottage pie, what do you think? Or maybe I should make a lasagne? Lots of possibilities there, and an easy mid-week dinner pretty much sorted, thanks to that darling husband of mine. Yup, he’s a keeper. ♥
PS. Decision made! The following night, I turned the leftovers into lasagne…
Fig Jam and Lime Cordial 
I was going to suggest a cottage pie, but topped with overlapping disks of firm polenta and dusted with parmesan and garlic-fried breadcrumbs…. But lasagne’s good too!
Yes please! 🥰
Looks amazing Celia and yes your husband’s a keeper for sure!!
Looks delicious!
This became my very favourite dish some 5 decades ago . . . at the time veal shanks were still available . . . Altho’ I am much more an Asian/Australian fusion cook now I still get a huge thrill when friends ask for it, Methinks my original recipe came from the fabulous Time-Life series which travelled the world and from which I still oft cook. Meat falling off the bone, sauce with depth and taste and a gremolata to die for . . . how can one go wrong . . . best . . .
We had this meal yesterday with saffron risotto and Stefano de Pieri’s Ossobuco recipe………Eha’s description exactly!
One of my family’s favourite winter dishes. It’s the number 1 request from my sons for when restrictions are lifted & we can all get together.
We all love the tender meat falling off the bone, the bone marrow & the sauce flavoured with gremolata.
BUT what we all love even more is eggs cooked in the sauce the next day. Dunking freshly baked bread in the runny yolks & that amazing sauce is just heaven. I always make a large amount of the sauce just for this purpose.
Oh that’s a wonderful idea, thank you! It’s a bit like berber tagine!
Hey Celia. Send Pete over here. What bliss to wake to that aroma. For our wedding anniversary last week I suggested that Bill might make the pudding. Hmm. Yoghurt and tinned peaches. Someone may have had an almighty strop and declared they’d rather have no pudding at all.
Someone may have been completely justified. 🙄 But you know I think Bill’s wonderful, right? 😘
He has his moments :)
How lucky you are to have a husband who cooks! This had me drooling.