Name: Osso buco with gremolata
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2 kg beef shin; 2 onion finely chopped; 4 carrots large, peeled and finely chopped; 2 celery stalks finely chopped; 3 garlic cloves, finely chopped; 2 bay leaves; 3 fresh thyme; 3 tinned tomatoes chopped; 2 tsp sugar; 1 tsp paprika smoked; 500 ml stock beef; salt and freshly ground black pepper; lemon zest only; 2 garlic cloves, minced; 1 cup fresh parsley finely chopped; 1 Tbs fresh chillies 573

Recipe Disclaimer

Tap for method

Ingredients (16)

2 kg	beef — shin
2	onion — finely chopped
4	carrots — large, peeled and finely chopped
2	celery stalks — finely chopped
3	garlic — cloves, finely chopped
2	bay leaves
3	fresh thyme
3	tinned tomatoes — chopped
2 tsp	sugar
1 tsp	paprika — smoked
500 ml	stock — beef
	salt and freshly ground black pepper

Gremolata :

	lemon — zest only
2	garlic — cloves, minced
1 cup	fresh parsley — finely chopped
1 Tbs	fresh chillies — 573

Tap for ingredients

Method:

Pre-heat the oven to 160°C.
In a large oven-proof pot/casserole, fry the meat in a bit of oil until browned all over.
Remove and set aside.
Fry the onions, carrots and celery for 7-10 minutes until soft,
translucent and fragrant.
Add the garlic, the bay leaf and the thyme and
fry for another minute.
Add the chopped tomatoes, sugar, paprika.
Stir to combine all the ingredients.
Add the meat back to the pot and pour in the beef stock.
Stir to coat the meat in the tomato and vegetables and cover the pot.
Place in the oven and allow to cook for 2-3 hours until the meat is tender and pulls apart easily.
To make the gremolata, combine all the ingredients and set aside until you’re ready to serve.
Serve the osso bucco with starch of your choice and a sprinkling of the gremolata.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.