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Osso buco soup with gremolata
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
115 minutes
Transform osso buco into a flavorful soup topped with zesty gremolata.
Ingredients:
  • 18.20 gm olive oil
  • 1kg veal osso buco (shin slices)
  • 1 brown onion, halved, finely chopped
  • 2.00 garlic clove, crushed
  • 2 carrots, peeled, coarsely chopped
  • 1.5L (6 cups) beef style liquid stock
  • 1 x 400g can diced tomatoes
  • 1 dried bay leaf
  • Salt & freshly ground black pepper
  • 20.00 ml finely grated lemon rind
  • 62.50 ml coarsely chopped fresh continental parsley
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Brown one-quarter of the veal, stirring occasionally, for 2-3 minutes until it's golden on all sides. Transfer the seared veal to a heatproof bowl. Repeat this process in three more batches with the remaining veal, ensuring to reheat the pan between each batch.
  • Sauté onion and garlic in a pan for 3 minutes until the onion softens. Add carrot, stock, tomato, bay leaf, and veal. Bring to a boil, then simmer covered for 1 1/2 hours until veal is fork-tender. Allow to cool for 10 minutes before serving.
  • Prepare the gremolata by mixing together the lemon zest, fresh parsley, and minced garlic in a small bowl. Set aside for later use.
  • Take the veal out of the soup, separate the meat from the bones, and discard the bones. Roughly chop the veal and add it back to the soup. Season with salt and pepper to taste.
  • Divide the soup into bowls, add a sprinkle of gremolata, and serve promptly.

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