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Osso bucco with gremolata

Osso buco with gremolata

Total Time
2 hr 40 min
20 min
2 hr 20 min


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


1 large, finely chopped


2 stick(s), finely chopped


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


  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.


SERVING SUGGESTION: Steamed green beans and mashed cauliflower. Add it: 4 x 40g slices wholegrain sourdough bread to serve. Swap it: White wine fro red wine.