Recipes

Goat Osso Buco with Pole Beans and Charred Tomato Chermoula

Duskie Estes

Zazu Kitchen + Farm - Healdsburg, CA

Ingredients

Goat Osso Buco:

  • 4 pounds (about 8 pieces) goat osso buco (from the shank)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons ras el hanout
  • 1 ½ tablespoons pure olive oil
  • 2 small red onions, peeled and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 rib celery, roughly chopped 
  • 3 small cloves garlic, peeled
  • 1 bay leaf
  • 2 cups chicken stock

Sautéed Pole Beans:

  • ½ pound pole beans
  • Butter as needed
  • 1 small shallot, thinly sliced
  • Kosher salt and freshly ground black pepper to taste

Charred Tomato Chermoula:

  • 4 Roma tomatoes, cut in half lengthwise
  • High-quality olive oil
  • Kosher salt and freshly ground black pepper to taste
  • ⅓ cup flat-leaf parsley, leaves picked and finely chopped
  • ⅓ cup cilantro, leaves picked and finely chopped
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon coriander seeds, toasted and ground
  • Pinch cayenne pepper
  • Zest and juice of 1 lemon

Method

Make the goat osso buco: preheat the oven to 350°F. Season the goat with salt, pepper, and ras el hanout. In a heavy skillet over medium-high heat, warm the oil. Add the shanks and sear to color on all sides, about 10 minutes. Add the onions, carrots, celery, garlic, bay leaf, and stock. Cover and transfer to the oven. Braise until fork-tender, about 3 to 3 ½ hours.  

While the goat is braising, make the chermoula: heat your grill. Drizzle the tomatoes with olive oil, salt, and pepper. Place the tomatoes on the grill, cut side down. Grill until well marked, about 4 to 6 minutes. Flip and grill for an additional 4 minutes. Remove from the grill and let cool. Dice the tomatoes into ½-inch pieces, reserving all of the liquid. In a bowl, combine the diced tomatoes and liquid with the remaining ingredients. Season to taste with kosher salt, cayenne pepper, and lemon juice.

Blanch the pole beans: heat a large sauce pot of salted water over high heat. Fill a large bowl with ice water. When the water is boiling, add the beans and cook just until vibrant green, about 2 minutes. Transfer the beans to the ice water and let cool. Reserve.

Remove the goat from the braising liquid and reserve on a plate. Strain the braising liquid and discard the vegetables and bay leaf. Season the braising liquid to taste with salt and pepper. Add the goat back to the braising liquid.

Sauté the pole beans: in a large sauté pan over medium-high heat, add the butter and let melt. Add the shallots and sauté until slightly translucent, about 2 minutes. Add the pole beans, kosher salt, and freshly ground black pepper. Sauté the beans for 4 to 5 minutes. 

To serve: divide the beans among 4 serving bowls. Top each serving with 2 pieces goat osso buco and a ladle of braising liquid. Finish with a spoonful of chermoula.  

Yield

4 servings