Monkfish osso buco with brown shrimp dressing recipe
 Osso buco means ‘bone with a hole’ and is usually made with veal shin. Here it is made with monkfish tail on the bone in a rich tomato and white wine sauce. 1 whole monkfish tail on the bone, cut into steaks6 tbsp olive oil1 carrot, peeled and chopped 2 garlic cloves, finely chopped2 celery sticks, chopped 2 anchovy fillets pinch dried chilli flakes200ml/7fl oz white wine1 tbsp tomato purée 400g tin plum tomatoes 1 bay leaf pinch saffron, soaked in warm water 1 tsp chopped fresh thyme 200ml/7fl oz fish stocksalt and freshly ground black pepper 1 whole monkfish tail on the bone, cut into steaks 6 tbsp olive oil 1 carrot, peeled and chopped 2 garlic cloves, finely chopped 2 celery sticks, chopped 2 anchovy fillets pinch dried chilli flakes 200ml/7fl oz white wine 1 tbsp tomato purée 400g tin plum tomatoes 1 bay leaf pinch saffron, soaked in warm water 1 tsp chopped fresh thyme 200ml/7fl oz fish stock salt and freshly ground black pepper 25g/1oz unsalted butter1 garlic clove, finely chopped100g/3½oz brown shrimps 1 lemon, juice only1 tsp chopped fresh flatleaf parsley 1 tsp chopped fresh dill 25g/1oz unsalted butter 1 garlic clove, finely chopped 100g/3½oz brown shrimps 1 lemon, juice only 1 tsp chopped fresh flatleaf parsley 1 tsp chopped fresh dill Method To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing. To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing.