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Veal osso bucco with gremolata
Veal osso bucco with gremolata
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Prep Time:
15 minutes
Cook Time:
480 minutes
Total Time:
495 minutes
Effortless one-pot dinner with easy cleanup.
Ingredients:
  • 6 sprigs fresh lemon thyme
  • 50g (1/3 cup) plain flour
  • 8 (about 1.5kg) veal osso bucco (shin slices)
  • 1 x 400g can diced tomatoes
  • 250ml (1 cup) chicken style liquid stock
  • 125ml (1/2 cup) white wine
  • 1 brown onion, finely chopped
  • 2 dried bay leaves
  • Cooked risoni pasta, to serve
  • 125.00 ml chopped fresh continental parsley
  • 2 tsp finely grated lemon rind
Instructions:
  • On a spacious plate, spread out the flour evenly. Add the veal and gently toss until coated, shaking off any extra flour.
  • Add the veal, tomato, stock, wine, onion, garlic, bay leaves, and 2 thyme sprigs to the slow cooker. Cook on low for 8 hours until the veal is tender and falls off the bone. Mix in the rest of the thyme and season with salt and pepper.
  • Mix together the parsley, garlic, and lemon zest in a bowl to create the gremolata.
  • Serve the veal mixture over the risoni on individual plates and garnish with the flavorful gremolata before serving.

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