Osso bucco with baby potatoes and gremolata
trimmed veal cutlet
2 medium, finely chopped
2 individual, finely chopped
1 medium, finely chopped
3 clove(s), finely chopped
anchovy fillets in oil, drained
4 medium, finely chopped
sweet white wine
¾ cup(s), (185ml)
½ cup(s), (125ml), salt-reduced
canned diced tomatoes
800 g, (2 x 400g cans)
fresh bay leaf
6 small, halved
fresh flat-leaf parsley
¼ clove(s), finely chopped, extra
fresh lemon rind
1 tsp, finely grated
- Preheat oven to 180°C or 160°C fan-forced. Place flour on a large plate and season with salt and black pepper. Coat veal in flour, shaking off excess.
- Heat half the oil in a large flameproof casserole dish over medium-high heat. Add veal and cook for 3–4 minutes each side or until browned all over. Transfer to a heatproof plate.
- Heat remaining oil in same casserole dish over medium heat. Add carrots, celery, onion, garlic and anchovies and cook, stirring, for 5 minutes or until softened. Add wine and bring to the boil. Add stock, tomatoes and bay leaves, then season with salt and freshly ground black pepper. Add veal and any plate juices and bring to the boil. Cover, transfer to oven and bake for 1 hour. Add potatoes and bake, uncovered, for a further 30 minutes or until potatoes are tender and veal is falling off the bone. Remove and discard bay leaves. Season with salt and freshly ground black pepper.
- To make gremolata, combine parsley, garlic and rind in a small bowl. Serve osso bucco sprinkled with gremolata.