Slow cooker recipes

Osso buco with gremolata

Gremolata is a condiment made with a garlic, herb and lemon zest base. It adds real zing to a meat dish like osso buco and cuts through the richness. Gremolata can be made a day or two ahead and kept in the fridge.
Photographer: Ian Wallace

Osso buco



Osso buco


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.


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