Ossobuco with Gremolata
The perfect winter warmer.
Ossobuco or osso buco is Italian for 'bone with a hole'
(osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank.
Ingredients:
• 1.5 kg Beef shin slices • 1 large carrot finely diced • 1 stick celery finely diced • 1 brown onion finely diced • 350ml white wine • 350ml beef stock • 1 tblsp tomato paste • Flour for dusting the meat • Salt • Pepper • Olive oil
Gremolata: • 4 tblsp fine chopped fresh Italian parsley • 1 clove garlic finely chopped • Zest of one large lemon finely chopped
Method:
• Turn the oven on to 130°C • Heat 4 tbsp of olive oil in an oven proof pan • Season the meat well with salt and pepper • Dust the meat lightly in flour and brown in the hot oil. About 2 minutes each side. • Remove the meat and set aside • In the same pan, fry the onion, celery and carrot for about 7 minutes until they have softened slightly • Stir in the tomato paste • Add the wine, stock and meat back to the pan • Bring to a simmer, then cover the pan with foil and a tight fitting lid and put it in the oven • Cook for about 2.5 hours until the meat is tender, turning once after about an hour • When the meat is done, mix together the ingredients for the Gremolata and sprinkle over the warm meat and sauce • Serve with, risotto, mashed potatoes or polenta
Ossobuco or osso buco is Italian for 'bone with a hole'
(osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank.
Ingredients:
• 1.5 kg Beef shin slices • 1 large carrot finely diced • 1 stick celery finely diced • 1 brown onion finely diced • 350ml white wine • 350ml beef stock • 1 tblsp tomato paste • Flour for dusting the meat • Salt • Pepper • Olive oil
Gremolata: • 4 tblsp fine chopped fresh Italian parsley • 1 clove garlic finely chopped • Zest of one large lemon finely chopped
Method:
• Turn the oven on to 130°C • Heat 4 tbsp of olive oil in an oven proof pan • Season the meat well with salt and pepper • Dust the meat lightly in flour and brown in the hot oil. About 2 minutes each side. • Remove the meat and set aside • In the same pan, fry the onion, celery and carrot for about 7 minutes until they have softened slightly • Stir in the tomato paste • Add the wine, stock and meat back to the pan • Bring to a simmer, then cover the pan with foil and a tight fitting lid and put it in the oven • Cook for about 2.5 hours until the meat is tender, turning once after about an hour • When the meat is done, mix together the ingredients for the Gremolata and sprinkle over the warm meat and sauce • Serve with, risotto, mashed potatoes or polenta
- Store:
- The Meat Room
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