Osso buco pie with gremolata crust
9
Points®
Total time: 3 hr 5 min • Prep: 30 min • Cook: 2 hr 35 min • Serves: 4 • Difficulty: Easy
Look no further than this classic recipe with succulent meat, rich tomatoes and a gremolata garnish. Wow. A fantastic fail-safe to add to your repertoire.
Ingredients
Grapeseed oil
2 tbs
Veal shank, raw
600 g, (buy 1.8kg osso buco) fat trimmed
Brown onion
1 medium, chopped
Carrot(s)
2 medium, peeled, chopped
Celery
2 stick(s), trimmed, sliced
Garlic
5 clove(s), crushed
Tomato paste
1 tbs
Canned diced tomatoes
400 g
Beef stock
1 cup(s), (250ml)
Fresh thyme
1 tbs, coarsely chopped
Fresh bay leaf
1 whole
Turkish bread
320 g, made into 2 cups breadcrumbs
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Fresh lemon rind
1 tbs, grated
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 170°C or 150°C fan-forced. Heat oil in a large flameproof casserole dish over medium heat. Cook veal, in batches, for 3–4 minutes each side or until browned. Transfer to a plate.
2
Add onion, carrot and celery to dish and cook, stirring, for 3–5 minutes or until softened. Add 3 cloves crushed garlic and cook, stirring, for 30 seconds or until fragrant.
3
Add tomato paste, tomatoes, stock, thyme and bay leaf and bring to the boil. Return veal to pan. Bake, covered, for 2 hours or until veal is tender and starting to fall off the bone. Remove from oven and set aside. When cool enough to handle, use a fork to remove large pieces of meat. Discard bones.
4
Place breadcrumbs, parsley, rind and remaining crushed garlic in a small bowl. Stir gremolata to combine.
5
Return veal to vegetable mixture and stir to combine. Spoon mixture into a 2L (8-cup) capacity pie dish. Top with gremolata. Lightly spray with oil and bake for 20 minutes or until golden. Serve.
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