Recipe

Osso buco with gremolata

Osso buco is traditionally made from cross-cut veal shins which results in the characteristic ring of bone central to each piece.

  • 2 hrs 45 mins cooking
  • Serves 8
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Ingredients

  • 2 kilograms (4 pounds) veal osso buco
  • 1/2 cup (75g) plain (all-purpose) flour
  • 2 tablespoons olive oil
  • 2 medium onions (300g), chopped finely
  • 2 garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 700 gram bottled passata (see tip)
  • 1 1/2 cups (375ml) beef stock
Gremolata
  • 1 medium lemon (140g)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 clove garlic, crushed

Method

  • 1
    Preheat oven to 170°C/340°F.
  • 2
    Coat veal in flour; shake off excess. Heat oil in large flameproof casserole dish over high heat; cook veal,
    in batches, for 2 minutes each side or until browned. Remove from pan.
  • 3
    Cook onion in same dish, stirring over medium-high heat, for 5 minutes or until softened. Add garlic and wine; bring to the boil. Reduce heat; simmer, uncovered, until wine is reduced by half. Add passata and stock; return veal to pan, spoon sauce mixture over veal. Bring to the boil. Cover with a lid or foil. Cook in oven for 2 hours or until the veal is almost falling off the bone.
  • 4
    Meanwhile, make gremolata: Using a zester, remove rind from lemon into thin strips (or finely grate). Combine rind, parsley and garlic in a small bowl.
  • 5
    Serve osso buco sprinkled with gremolata. Serve with creamy potato mash and steamed green beans.

Notes

Passata is sieved pureed tomato, without any added flavourings; sold in bottles or jars in most supermarkets alongside other bottled pasta sauces. If it's not available, puree canned whole tomatoes then push through a sieve to remove any remaining lumps.

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