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Osso bucco with broad beans, gremolata & couscous
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Ingredients:
  • 125.00 ml loosely packed chopped fresh continental parsley
  • 1 lemon, rind finely shredded
  • Plain flour, to coat
  • 6 (about 200g each and 3.5cm thick) veal osso bucco
  • 250ml (1 cup) boiling water
  • 1 vegetable stock cube, crumbled
  • 1 400g can whole peeled tomatoes
  • 125ml (1/2 cup) dry white wine
  • 60ml (1/4 cup) balsamic vinegar
  • 3 garlic cloves, crushed
  • 125g frozen broad beans, thawed, peeled
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water, extra
Instructions:
  • Mix together the parsley, lemon rind, and garlic in a bowl, cover the gremolata, and let it rest.
  • Preheat your oven to 180°C. Season flour on a large plate with salt and pepper. Coat veal evenly with the seasoned flour, shaking off any excess. In a large heavy-based flameproof roasting pan, heat oil over high heat. Add veal and cook for 2-3 minutes, turning occasionally, until nicely browned.
  • In a jug, mix boiling water and crumbled stock cube. Then, combine the stock mixture with tomatoes, wine, vinegar, and garlic in a pan, and cover with foil. Bake in preheated oven, turning veal occasionally, for 2 hours or until veal starts falling off the bone and sauce thickens slightly.
  • Uncover the pan and bake the broad beans for an additional 5 minutes until tender.
  • Place couscous in a heatproof bowl, then pour boiling water over it while stirring with a fork. Cover and let sit for 5 minutes until all liquid is absorbed. Fluff with a fork and season with salt.
  • Divide couscous among bowls, layer with osso bucco, and garnish generously with gremolata.

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