Rated 5 out of 5 based on 4 votes
- 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
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
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.
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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!
Hi Michael, glad to hear you love this!! It is so simple but yet so delicious! Enjoy!! L
I love how you plated your dish. Sounds really delicious too!
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!