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 Buco
Osso Buco
0 Likes
Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Ingredients:
  • 40.00 ml plain flour
  • Salt & ground black pepper
  • 1.5kg 3cm-thick veal stewing chops (forequarter or neck), all excess fat trimmed
  • 1 large brown onion, chopped
  • 2 garlic cloves, chopped
  • 160mls (2/3 cup) dry white wine
  • 1 400g can diced tomatoes
  • 185mls (3/4 cup) chicken style liquid stock
  • 1 tsp dried oregano
  • 62.50 ml chopped fresh continental parsley
  • 2 tsp grated lemon rind
  • 1 garlic clove, finely chopped
Instructions:
  • Spread a generous amount of salt and pepper over the flour on a large plate. Gently coat the veal chops in the seasoned flour, shaking off any extra.
  • In a large heavy-based saucepan over medium-high heat, heat oil. Add chops in two batches and cook each side for 4 minutes until golden brown. Remove from pan.
  • In a pan, cook onion and garlic in half of the wine with the lid on over low heat for 10 minutes until the onion is soft. Add the rest of the wine, undrained tomatoes, stock, and oregano. Season with salt and pepper, then bring to a boil over medium-high heat.
  • Mix in the chops and stir thoroughly. Cover and simmer over low heat for 1 1/2 hours, stirring occasionally. Partially uncover and cook for another 30 minutes until the sauce slightly thickens and the veal is tender.
  • Prepare the gremolata by combining parsley, lemon rind, and garlic in a small bowl until thoroughly mixed.
  • Garnish with zesty gremolata and present.

Similar Recipes