Osso bucco with gremolata and parsnip mash
3
Points®
Total time: 2 hr 15 min • Prep: 15 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
Relax as this dish bakes in the oven – and there you have it, a perfect Sunday dinner!
Ingredients
Plain flour
1 tbs
Olive oil
1 tbs
Veal leg steak, raw
600 g, (buy 800g veal osso bucco)
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
2 stick(s)
Garlic
3 clove(s), finely chopped
Red wine
125 ml, (1/2 cup)
Canned diced tomatoes
800 g, (2 x 400g cans)
Beef stock
1 cup(s), (250ml), salt-reduced
Fresh flat-leaf parsley
½ cup(s), leaves
Lemon(s)
1 medium, zested
Instructions
1
Preheat oven to 150°C. Place the flour on a plate and season with salt and pepper. Lightly dust veal with the flour to coat.
2
Heat the oil in a large ovenproof casserole dish over high heat. Cook the veal for 2 minutes each side or until golden brown. Transfer to a plate.
3
Add the onion, carrot, celery and half the garlic to the dish and cook, stirring, for 5 minutes or until the onion softens. Return the veal to the dish with the wine. Bring to the boil. Add the tomato and stock. Remove from heat. Bake, covered, for 1½ hours or until the meat is almost falling off the bone.
4
Combine the parsley, lemon zest and remaining garlic in a small bowl. Divide the osso bucco among serving plates. Sprinkle with the gremolata to serve.
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