Osso Buco with gremolata

June 20, 2008 (Last Updated: January 11, 2019)

The flavour will be even better if made the day before.

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Osso Buco with gremolata

Serves: 6
Cooking Time: 2 hours 30 mins

Ingredients

  • 80g butter
  • 2 large onions, finely chopped
  • 3 celery sticks, finely chopped
  • 3 carrots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 lemon peel strips
  • 50ml flat-leaf parsley, chopped
  • 3 bay leaves
  • 4 fresh thyme sprigs
  • 80ml extra virgin olive oil
  • 6 slices veal shank, 2cm – 3cm thick
  • seasoned flour
  • 230ml good-quality white wine
  • 2 x 410g tins chopped tomatoes
  • 230ml light meat stock
  • salt and freshly ground black pepper, to taste
  • GREMOLATA
  • 10ml lemon peel
  • 2 – 3 garlic cloves, finely chopped
  • 10ml flat-leaf parsley, chopped

Instructions

1

Preheat the oven to 200°C. Choose an oven dish or shallow casserole big enough to hold the meat slices.

2

Fry the butter, onion, celery, carrot and garlic in a frying pan for 5 – 10 minutes, adding the lemon peel and herbs halfway through. Place the vegetables in an oven dish and keep warm.

3

Heat the oil in the same pan. Dip the veal slices into a plate of seasoned flour and fry a few pieces at a time until they are a golden colour. Place the veal pieces on the vegetables.

4

Pour off the oil and deglaze the pan with the wine. When the wine has reduced by half, add the tomatoes and stock, and simmer for a minute. Pour over the veal.

5

Cover the dish tightly and cook until the meat is tender, turning and basting the meat from time to time, about 2 hours. Season at the end of the cooking time.

6

Combine the gremolata ingredients. Sprinkle over the top or stir into the osso buco just before serving with crusty bread and Milanese-style saffron risotto.

 

 

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June 20, 2008 (Last Updated: January 11, 2019) By
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