oxtail ‘giouvetsi’, bone marrow, beef fat pangrattato.

Description

Rich and decadent orzo pasta dish cooked down with plenty of stock, butter, and parmesan cheese. Topped with a heaped serving of been shin ragu in the bone and garnished with pangrattato fried in beef fat, and chives

Method 

Beef shin is browned off, aromatics and tomato puree are fried in the remaining fat, which is then deglazed with red wine. This is reduced before beef shin is added back in to braise overnight. Orzo is cooked using the resulting stock and some bone marrow. Shredded beef shin is placed on top of the shin bone and topped with, pangrattato [breadcrumbs] cooked in beef fat and chives.

DAIRY (R) | GLUTEN | SULPHITES | CELERY | ALLIUMS