adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon-scented veal with green olives & gremolata
0 Likes
Prep Time:
30 minutes
Cook Time:
205 minutes
Total Time:
235 minutes
Tomato-free twist on classic Italian osso bucco stew, bursting with flavor.
Ingredients:
  • 12 pieces (about 1.5kg) veal osso bucco (shin slices)
  • 60ml (1/4 cup) olive oil
  • 1 carrot, peeled, finely chopped
  • 1/2 celery stick, finely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 250ml (1 cup) white wine
  • 20.00 ml dried oregano
  • 2 bay leaves
  • 500ml (2 cups) chicken style liquid stock
  • 3 x 6cm-long strips lemon rind, white pith removed
  • 160g (1 cup) green olives
  • 82.50 ml finely chopped fresh continental parsley
  • 2 tsp finely chopped fresh oregano
  • 2 tsp finely grated lemon rind
Instructions:
  • On a large plate, generously season flour with salt and pepper. Dredge veal in seasoned flour, making sure to coat well and shaking off any extra.
  • In a large heavy-based saucepan over medium-high heat, heat 1 tablespoon of oil until shimmering. Sear half of the veal for 2 minutes on each side until beautifully browned. Remove to a plate and repeat with another tablespoon of oil for the remaining veal.
  • Continue to gently warm up the remaining oil in the pan. Introduce the carrot, celery, onion, and garlic, cooking them while stirring occasionally for 10 minutes until the onion achieves a soft texture. Pour in the wine and cook while stirring for an additional 5 minutes until the wine reduces by half. Introduce the veal, oregano, bay leaves, stock, and lemon rind into the pan. Let it all cook covered for approximately 3 hours until the veal becomes tender and easily comes off the bone.
  • Make a flavorful gremolata by mixing parsley, oregano, garlic, and lemon zest in a small bowl.
  • Combine the olives and lemon juice with the veal mixture, allowing it to rest for 5 minutes. Divide among serving plates and sprinkle with gremolata before serving.

Similar Recipes