Osso Buco with Gremolata.
Cook time: 2 hours 30 minutes | Prep time: 30 mins | Serves: 4
Ingredients.
4 veal Osso Buco
4 garlic cloves, finely chopped
2 brown onions, finely chopped
5 anchovies, finely chopped
200ml dry white wine
3 stalks celery, finely diced
3 carrots, peeled and finely diced
4 parsley stalks
4 sprigs thyme
2 bay leaves
1 parmesan rind, 40-50g piece. See notes
700ml crushed tomatoes
600ml water
1 tablespoon chicken broth powder or stock powder
salt and pepper
olive oil
Gremolata
1/2 bunch flat-leaf parsley, finely chopped
1 large lemon, zest
2 cloves of garlic, finely chopped
1 tablespoon of olive oil
Method.
1. Sprinkle salt and pepper on both sides of the Osso Buco. Add to a deep 33cm saute pan (with a lid). Place on medium to high heat with olive oil. Sear and brown the meat on both sides for 1-2 minutes then set aside. Preheat oven to 180°C fan forced (350°F).
2. In the same pan, on medium heat (do not clean it) add in the finely diced onion for 6 minutes with some extra olive oil and a pinch of salt. Then add the anchovies and garlic for 30 seconds.
3. Add the white wine to deglaze for 30 seconds and gently stir to lift the flavourful brown bits on the base of the pan. Add the celery, carrots and bring to a light simmer.
4. Add the parsley and thyme stalks, then the parmesan rind, crushed tomatoes and bay leaves. Pour in the chicken stock and water. Mix through gently.
5. Add in the osso buco so they are submerged in the sauce. Add salt, pepper and place the lid on top. Place in the oven for 2 hours. Remove lid and cook for another 20 minutes.
6. Add parsley, lemon zest and garlic to a bowl. Mix with salt and pepper. I like to add a little olive oil and then sprinkle it over your meal when plating up.
7. Once osso buco is ready, carefully remove from the oven. The meat will fall apart. Remove thyme sprigs, parsley stalks and parmesan rind. Sprinkle over the gremolata and serve.
Cooking Notes.
Store your parmesan rinds in the freezer. Add to this dish or other slow-cook dishes for extra flavour. Remove when plating up.