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- 1 kg veal osso bucco
- 1 L veal stock
- 2 cups dry white wine
- 2 large x carrots finely diced
- 2 x onions finely diced
- 4 sticks x celery finely diced
- 8 cloves garlic, minced
- 3 x bay leaves
- 1 bunch parsley, finely chopped
- 3 x lemons, zested
Preheat oven to 170 Degress.
Snip around edges of Osso Bucco so neat stays flat while cooking. Season well with salt and Pepper. Brown Osoo Bucco in pan. Remove meat and fry of onions in pan until translucent. Add 6 of the garlic cloves and fry for a further minute.
Add veal and Onions to an oven proof baking dish. Add Diced vegetables, stock, wine and bay leaves and season well. Cover tightly with foil and bake in oven for 4 hours until veal is tender and falling off the bone.
To make gremolata, finely chop the parsley, lemons and 2 cloves of garlic. Mix well.
Serve Osso Bucco on top of creamy parmesan mash potato and sprinkle with gremolata.