Osso Buco with Gremolata
Servings 6
Prep time
20 minsCook time
2 hrTotal time
2 H & 20 MTo my mind, the best thing about osso buco is picking up the bones and sucking out the marrow. It’s just a matter of whether you do this first or save them until last! Whichever way you go, it’s worth getting your fingers sticky. My quick and easy gremolata is a great addition to lamb casseroles, fish and chips, mashed potato—pretty much anything.
Ingredients
Osso buco
Gremolata
Method
Osso buco
- Preheat oven to 160°C. and set aside.
- In a large frying pan over medium-high heat, add oil and butter and heat until sizzling. Add veal and brown on both sides. Transfer veal to a large, lidded casserole dish. You may need to do this in batches so the meat doesn’t stew.
- Add onion, celery and garlic to the same frying pan, adding a little more oil only if needed. Cook, stirring regularly, until vegetables are soft and translucent.
- Combine flour and Italian seasoning. Add to frying pan and cook, stirring well, for 1 minute.
- Combine stock concentrate and hot water. Add to frying pan along with vermouth and both types of tomatoes. Mix well then pour it over the meat. Place lid on casserole dish and cook in oven for 1½ hours or until meat is tender.
- To make gremolata, in a small bowl add parsley, lemon zest and garlic and mix to combine.
- Garnish osso buco with gremolata and serve.
Simon says ...
If you snip the outer edge of the raw osso buco, it will keep its shape during cooking.
This recipe can also be cooked on the stovetop if the casserole dish is flameproof.
