Photo of Osso bucco with gremolata and parsnip mash by WW

Osso bucco with gremolata and parsnip mash

5
5
5
SmartPoints® value per serving
Total Time
2 hr 15 min
Prep
15 min
Cook
2 hr
Serves
4
Difficulty
Moderate
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

lean veal leg steak

600 g, (buy 800g veal osso bucco)

brown onion

1 medium, finely chopped

carrot(s)

1 medium, finely chopped

celery

2 individual

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.

Notes

SERVING SUGGESTION: Add steamed green beans and snow peas, and steamed mashed parsnip.

Start eating better than ever!