Veal Osso Bucco with Gremolata

  • Veal Osso Bucco with Gremolata

Rated 5 out of 5 based on 4 votes

Ingredients

  • 4 x veal osso bucco
  • 1 x onion (finely chopped)
  • 2 x carrots, finely chopped
  • 2 x celery sticks, finely chopped
  • 1 x lemon
  • 2 x bay leaves
  • 3 x small knobs of butter
  • 1 x small bowl of peas
  • 250 ml white wine
  • 1 x pint veal stock
  • 2 x large tins of tomatoes
  • 1 clove garlic
  • 1 splash olive oil
  • 1 bunch parsley
  • 1 handful flour
  • 1 pinch salt
  • 1 pinch pepper

Method

1 Dust veal in flour, shaking off excess. Heat butter and oil in a large flameproof casserole pan on medium. Cook veal for 2-3 mins each side, until browned. Remove from pan.
2 Add onion, carrot and celery to same pan and cook for 3-4 mins, until onion softens.

Add wine and cook for 2-3 mins, until almost evaporated. Return veal to pan with brodo, tomato, bay leaf and rosemary. Simmer, covered, for 11/2 hrs, until veal is
tender.
Season to taste.

3 To make gremolata, combine all ingredients in a small bowl. Season to taste.

4 Scatter gremolata over osso buco and serve with Risotto alla Milanese (recipe, right).

in each serve 2047 kilojoules, 38g protein, 32g total fat (11g sat fat), 11g carbohydrate (4g sugar), 3g fibre, 217mg sodium.

Recipe Video


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  • Having had this myself – as a matter of fact THE one you saw on screen- I can wholeheartedly give it 5 stars. Simply delicious!

    Reply

    by Michael Langdon on 04/10/2012, 14:50
    Michael Langdon
    • Hi Michael, glad to hear you love this!! It is so simple but yet so delicious! Enjoy!! L

      Reply

      by Luca Ciano on 06/10/2012, 19:04
      Luca Ciano
  • I love how you plated your dish. Sounds really delicious too!

    Reply

    by Sarah Lewis on 29/12/2012, 19:34
    Sarah Lewis
    • Delicious and easy, just wait for the weather to get cooler and go for it!! you can also do it with Polenta instead of risotto, still super classic!

      Reply

      by Luca Ciano on 21/01/2013, 11:12
      Luca Ciano