06/06/2023
Osso Buco with Gremolata
This Italian slow-cooked classic will warm you right down to your bones!
Serves:
4-6
Prep Time: 30 minutes
Cooking Time: 2 hours
Ingredients
- 1-1.5 kg osso buco* (sliced veal shin)
- 1/4 cup seasoned flour
- olive oil, as needed
- 1 large onion, diced
- 3 large cloves garlic, crushed
- 4 carrots, peeled and diced
- 4 stalks celery and leaves, diced
- 400g can peeled tomatoes
- 1 litre beef stock
- 1 bay leaf
- sea salt and pepper, to taste
- GREMOLATA
- 2 large cloves garlic, crushed
- 2 tablespoons finely chopped continental parsley
- grated rind of 1 large lemon
Method
- Coat osso buco in seasoned flour, reserving the excess. Heat 1 tablespoon oil in a large heavy based ovenproof pot and brown osso buco in batches. Remove and drain on absorbent paper. Wipe out pot.
- Heat 1 tablespoon oil and sauté onions, garlic, carrots and celery until softened. Add the reserved flour and cook, stirring for 1 minute.
- Add tomatoes and break up with the back of spoon. Add stock and bay leaf and bring to the boil. Simmer partially uncovered for 2 hours until tender or bake uncovered for 2 hours at 180°C, stirring occasionally. Tap the bones to release the marrow back into the casserole if needed. Season to taste.
- Combine ingredients for Gremolata together.
- Portion into serving bowls, sprinkle with Gremolata and serve with crusty bread.
Tips
- *Osso Buco means ‘hollow bones’ in Italian and refers to the circular slices of bone that are left when the meat and marrow falls away after long, slow cooking.
- Any leftover Osso Buco is delicious made into pies.
- VARIATION: CHICKEN ITALIANA Substitute osso buco with chicken marylands and beef stock with 1 cup red wine and 3 cups chicken stock. Replace carrots with 1 large diced red capsicum. Replace bay leaf with a few sprigs of rosemary. Add 1/4 cup green or black olives with the stock. Omit the Gremolata and proceed as above.
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