Name: Osso buco with gremolata
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: Osso buco; 6 large pieces veal osso buco (1.8kg); 1/2 cup (75g) plain flour; 40 gram butter; 2 tablespoon olive oil; 3 stalks celery (450g), trimmed, chopped coarsely; 6 drained anchovy fillets, chopped coarsely; 3/4 cup (180ml) dry white wine; 2 400g cans diced tomatoes; 1/2 cup (125ml) chicken stock; 5 clove garlic, crushed; 3 bay leaves; 10 fresh thyme sprigs; Gremolata; 1/2 cup finely chopped fresh flat-leaf parsley; 2 clove garlic, chopped finely; 1 teaspoon finely grated lemon rind

Osso buco with gremolata

Osso buco can be made a day or two ahead; keep, covered, in the refrigerator.

Ingredients

Osso buco

6 large pieces veal osso buco (1.8kg)

1/2 cup (75g) plain flour

40 gram butter

2 tablespoon olive oil

3 stalks celery (450g), trimmed, chopped coarsely

6 drained anchovy fillets, chopped coarsely

3/4 cup (180ml) dry white wine

2 400g cans diced tomatoes

1/2 cup (125ml) chicken stock

5 clove garlic, crushed

3 bay leaves

10 fresh thyme sprigs

Gremolata

1/2 cup finely chopped fresh flat-leaf parsley

2 clove garlic, chopped finely

1 teaspoon finely grated lemon rind

Method

1.Preheat oven to 160°C (140°C fan-forced).

2.Coat veal in flour, shake off any excess. Heat butter and oil in large frying pan on stove top; cook veal, in batches, until browned both sides. Transfer veal to large ovenproof dish.

3.Cook celery and anchovy in same heated pan, stirring, until celery softens. Add wine; bring to the boil. Stir in undrained tomatoes, stock, garlic, bay leaves and thyme; return to the boil.

4.Pour tomato mixture over veal; cover. Transfer dish to oven; cook about 1 1/2 hours or until veal starts to fall from the bone.

5.To make gremolata, combine ingredients in small bowl.

6.Serve osso buco sprinkled with gremolata.

Osso buco can be made a day or two ahead; keep, covered, in the refrigerator.
Note

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Ingredients

Method

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