Beer-braised beef osso bucco

SERVES 2–4

75 g (2½ oz/½ cup) plain (all-purpose) flour

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 teaspoon ground cardamom

4 beef osso bucco pieces

80 ml (2½ fl oz/¹/₃ cup) olive oil

1 large carrot, diced

3 celery stalks, diced

1 tablespoon capers

2 rosemary sprigs

330 ml (11¼ fl oz) bottle of strong Belgian ale – Duvel is one of my all-time favourites and is great in this dish

250 ml (9 fl oz/1 cup) good beef or veal stock

2 baby onions, peeled

6 baby potatoes, peeled

400 g (14 oz) jap or kent pumpkin (winter squash), skin removed, seeded and cut into large cubes

4 Swiss brown mushrooms, quartered

16 green beans, topped and tailed

chopped fresh flat-leaf (Italian) parsley, to garnish

Preheat the oven to 170°C (325°F/Gas 3). Put the flour, salt, pepper and cardamom in a clean plastic bag. Add the osso bucco pieces and shake to coat thoroughly.

Heat 3 tablespoons of the olive oil in a flameproof casserole dish over medium–high heat. Brown the osso bucco pieces two at a time and transfer to a plate.

Clean out the casserole dish, as you don’t want any burnt-flour character in the finished dish. Heat the remaining olive oil in the dish and fry the carrot and celery for 5 minutes or so. Add the capers and rosemary and cook for 2 minutes. Place the osso bucco pieces on top, then pour in the beer and stock. Bring to the boil, cover with a lid and place in the oven. Bake for 1 hour.

Add the onions, potatoes, pumpkin and mushrooms and stir them in so they are submerged in the cooking liquid. Put the lid back on and bake for a further 45 minutes to 1 hour – the longer and slower the better. When the meat is very tender, add the beans and cook for 8–10 minutes.

Transfer the osso bucco and vegetables from the pan to a large bowl and keep warm. Put the dish back on the stovetop over high heat and reduce the liquid to a nice sauce consistency. Season to taste with sea salt and freshly ground black pepper.

Divide the vegetables among serving plates. Place the osso bucco on top of the vegetables, then generously drizzle the sauce over the meat and around the plate. Garnish with the parsley and serve.