Osso buco with gremolata
3
Points®
Total time: 2 hr 40 min • Prep: 20 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Veal cutlet or chop, raw
640 g, (buy 4 x 200g ossco buco), fat trimmed
Brown onion
1 medium, finely chopped
Carrot(s)
1 large, finely chopped
Celery
2 stick(s), finely chopped
Garlic
4 clove(s), 2 cloves crushed, 2 cloves finely chopped
Dry-style white wine
125 ml, (½ cup)
Chicken stock
1 cup(s), (250ml)
Canned diced tomatoes
400 g
Fresh rosemary
¼ bunch(es), (3 sprigs)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh lemon rind
3 tsp, finely grated
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook osso buco, turning, in 2 batches, for 5 minutes or until browned. Transfer to a plate.
2
Heat remaining oil in same dish over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add crushed garlic and cook, stirring, for 30 seconds.
3
Add wine, stock and tomatoes and stir well, scraping base of dish to remove any cooked-on bits. Return osso buco to dish and submerge in tomato mixture. Add rosemary, cover and bring to a simmer. Bake in oven, covered, for 2 hours or until meat is tender.
4
Combine parsley, extra chopped garlic and rind in a small bowl. Sprinkle osso buco with parsley mixture (gremolata) to serve.
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