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Osso Buco with Gremolata
Meaty veal shank rounds are floured, browned and braised slowly with white wine, tomatoes and vegetables until falling off the bone. A scatter of lemon, garlic and parsley freshens it at the end.
- Yield6 servings
- Hands-on45 min
- Total2 h 30 min
- Difficulty
Ingredients
Osso buco
- 30 gall-purpose flour, seasoned with salt and pepper
- 1.8 kgbone-in veal osso buco
- 2 tbspvegetable oil, plus extra if needed
- 30 gunsalted butter
- 1carrot, thinly sliced
- 2onions, finely chopped
- 240 mlwhite wine
- 400 gcanned plum tomatoes, drained and coarsely chopped
- 1 clovegarlic, finely chopped
- 1orange, zest only, grated
- 120 mlhot chicken stock
- to tastesalt
- to tasteblack pepper
Gremolata
- 25 gflat-leaf parsley, leaves picked and finely chopped
- 1lemon, zest only, grated
- 1 clovegarlic, finely chopped
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