Name: Osso bucco with orange gremolata
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 1
Cuisine: mediterranean
Ingredients: 250.00 ml plain flour; 6-8 beef osso bucco, bone in, about 2-2 1/4 kg; 56.88 gm olive oil; 40.00 gm unsalted butter; 2 onions, cut into 2cm pieces; 2 celery stalks, cut into 2cm pieces; 2 carrots, cut into 2cm pieces; 4 cloves garlic, roughly chopped; 2 bay leaves; 10 stems parsley; 500.00 ml marsala or white wine; 1530.00 gm chicken stock; 750.00 ml cherry tomatoes, cut in half; Zest of 2 oranges; 80.00 ml fresh parsley, chopped

Osso bucco with orange gremolata

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Prep Time:
15 minutes

Cook Time:
150 minutes

Total Time:
165 minutes

Indulge in the comforting aroma of slow-cooked osso bucco by Curtis Stone on a chilly winter day!

Ingredients:

250.00 ml plain flour
6-8 beef osso bucco, bone in, about 2-2 1/4 kg
56.88 gm olive oil
40.00 gm unsalted butter
2 onions, cut into 2cm pieces
2 celery stalks, cut into 2cm pieces
2 carrots, cut into 2cm pieces
4 cloves garlic, roughly chopped
2 bay leaves
10 stems parsley
500.00 ml marsala or white wine
1530.00 gm chicken stock
750.00 ml cherry tomatoes, cut in half
Zest of 2 oranges
80.00 ml fresh parsley, chopped

Instructions:

In a roomy shallow bowl, mix flour with a dash of salt and pepper. Season both sides of the beef with salt and pepper, then coat the beef evenly with the seasoned flour, ensuring to shake off any extra. Set aside for later use.
Heat 2 large frypans over medium heat, add oil and butter evenly. Sear the beef on all sides until nicely browned, about 2-3 minutes per side. Transfer beef to a plate and set aside.
In one pan, combine half the onions, celery, carrot, garlic, bay leaf, and parsley stems. In another pan, add the remaining vegetables and herbs. Sauté until onions are softened, approximately 3-4 minutes. Season with salt and pepper to taste.
Increase the heat to high on both pans, pour in the wine, and let it simmer until almost fully reduced, approximately 5 minutes. Split the beef between the pans, evenly distribute the stock and tomatoes, and bring everything to a boil.
Lower the heat, cover the pan, and gently let it simmer for around 2 hours or until the meat is tender, while basting occasionally.
Uncover and simmer until the sauce thickens to lightly coat the back of a spoon, approximately 15 minutes.
Mix fresh, zesty orange zest with fragrant parsley in a small bowl.
Serve the beef on plates, ladle the reduced braising liquid over each piece, sprinkle with the zest and parsley mix, and enjoy.

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