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.

Osso bucco
Osso bucco
0 Likes
Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Gremolata: a zesty finish for classic osso buco.
Ingredients:
  • 18.20 gm olive oil
  • 8 (about 1.5kg) veal osso bucco
  • 2 brown onions, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 250ml white wine
  • 400g can tomato soup
  • 250ml chicken stock
  • Mashed potato, to serve
  • Steamed green beans, to serve
  • 1 lemon
  • 125.00 ml coarsely chopped flat-leaf parsley
  • 1 garlic clove, finely chopped
Instructions:
  • Preheat oven to 150°C. Heat oil in a large flameproof casserole pan over high heat. Brown veal on both sides in two batches, about 2-3 minutes per side. Transfer to a plate.
  • Sauté the onion, carrot, celery, and garlic in the pan until the onion softens, about 5 minutes. Add the veal back to the pan along with the wine, Heinz Big Red tomato soup, and chicken stock. Let it simmer, then remove from heat.
  • Roast in a hot oven, covered, rotating occasionally, for 2 hours or until the veal is tender and almost fork-tender.
  • Prepare the gremolata by zesting the lemon using a zester or peeling the rind with a vegetable peeler. Remove the white pith from the rind and cut it into thin strips. Combine with parsley and garlic in a small bowl.
  • Divide the mashed potatoes into serving bowls, then layer with osso bucco and sprinkle gremolata on top before serving.

Similar Recipes