Osso bucco

Recipe from: 6 October 2015
recipe, comfort food

Ingredients 15
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 4-6
    veal shanks
  • 2
    Tbs
    olive oil
  • 1/2
    cup
    seasoned flour
  • 2
    Tbs
    butter
  • 1
    onion, chopped
  • 2
    garlic cloves, chopped
  • 2
    carrots, chopped
  • 3
    celery sticks, chopped
  • 2x400
    g
    tins whole tomatoes
  • 2
    bay leaves
  • 3
    cup
    beef stock
  • GREMOLATA:
  • 2
    cloves
    garlic, finely chopped
  • 15
    g
    Italian parsley, chopped
  • Juice and zest of 1 lemon
 

Method

00:15
 
Heat the oil in a deep, heavy-based pot. Coat the veal shanks with seasoned flour and brown well on both sides. Remove and drain on paper towel.

Heat the butter in the pot, add the onion, garlic, carrots and celery and sauté until golden.  Return meat to pot.

Add tinned tomatoes, bay leaves and beef stock, bring to a simmer and cook on stove top for 1½ hours until the sauce has thickened.

To make the gremolata, mix together the garlic, parsley and lemon.

To serve:

Serve osso buco on soft polenta, topped with gremolata.

Text and image:Fairlady


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Read more on: recipe  |  comfort food
 

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