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Osso bucco with basil gremolata
Osso bucco with basil gremolata
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Prep Time:
20 minutes
Cook Time:
170 minutes
Total Time:
190 minutes
Ingredients:
  • 10.00 gm butter
  • 2 brown onions, finely chopped
  • 2 large carrots, peeled, finely chopped
  • 3 celery sticks, ends trimmed, finely chopped
  • 3 x 4cm-long strips lemon rind, white pith removed (see note)
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 sprig fresh rosemary
  • 40.00 ml plain flour
  • 8 small pieces (about 120g each) veal osso bucco (shin slices)
  • 27.30 gm olive oil
  • 250ml (1 cup) white wine
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 1 x 400g can diced tomatoes
  • Mashed potato, to serve
  • 125.00 ml shredded fresh basil leaves
  • 1 lemon, rind finely grated
Instructions:
  • 1. Preheat your oven to 160°C. 2. Melt butter in a large frying pan over medium heat. 3. Add onion, carrot, celery, and garlic. Cook and stir for 7 minutes until veggies start to soften. 4. Mix in lemon rind. 5. Transfer mixture to a 3.5L (14-cup) freezerproof ovenproof dish. 6. Sprinkle with thyme, bay leaves, and rosemary.
  • 1. Spread the flour onto a large plate and season it with salt and pepper. Coat the veal in the seasoned flour, shaking off any excess. 2. Heat half of the oil in a pan over medium-high heat. Cook half of the veal for 2-3 minutes on each side until lightly browned. 3. Transfer the cooked veal to a plate lined with paper towels and repeat the process with the remaining oil and veal, reheating the pan between batches. 4. Place the browned veal on top of the vegetable mixture in the dish.
  • Pour the wine into the frying pan and cook for 1 minute while using a flat-edged wooden spoon to scrape off any cooked bits. Add the stock and tomato, then bring to a boil. Pour this mixture over the veal until it's covered, adding extra stock if needed. Cover with lid or foil and bake in the oven for 2-2 1/2 hours until the veal is very tender. Let it rest for 10 minutes before serving. (See notes for freezing instructions.)
  • In a small bowl, mix together the fragrant basil and zesty lemon rind to create the delicious basil gremolata.
  • Serve the mashed potato and osso bucco on plates, then top with a sprinkle of gremolata.

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