Osso Buco Recipe with Gremolata

A winter classic to warm you up.


Make friends with perfectly slow cooked osso buco and gremolata this winter. Serve on mashed potatoes or soft polenta.

PREP TIME: 20 mins COOK TIME: 2 hours SERVES: 4


INGREDIENTS:

4 pieces beef or veal osso buco 2cm thick, fat trimmed (250g pieces)

1 brown onion, diced

2 stalks celery, diced

2 parsnips, large pieces

2 sprigs rosemary

1/2 cup plain flour

1 tbsp olive oil

1 cup red wine

400g can chopped tomatoes

1 cup veal or beef stuck

4 cloves garlic, sliced

1 bunch parsley, finely chopped

zest of 1 lemon, finely grated

1 tbsp lemon juice

1 clove garlic, crushed

1 tbsp extra virgin olive oil


METHOD:

Preheat oven to 160C. Dust osso buco in seasoned flour and shake off excess.

Heat oil in a wide cast iron pan and cook osso buco on both sides until golden brown. Set meat aside. Add onion, celery, and parsnip and cook until golden. Add wine and allow to boil for 1 minute. Place meat on top of vegetables in a single layer if possible.

Add tomatoes, stock to just cover meat and garlic and rosemary. Press a round of baking paper onto meat, cover with lid and cook in oven for 1 ½- 1 ¾ hours until meat is very tender. Check half way through and add a little extra stock to cover meat if needed.

For the gremolata, combine ingredients in a small bowl, drizzle with oil and season with salt and pepper.


ESSENTIAL TIPS:

To make a cartouche (a round of baking paper) place the casserole lid on a piece of baking paper and trace around it. Cut out the baking paper inside the line so it is a little smaller than the lid. Poke a

small hold in the centre of the baking paper for steam to escape. Placing this ‘cartouche’ onto the meat to keep the surface of the meat moist and tender.

You can cook the osso buco on the stovetop instead of the oven, just be sure to use a low flame so it

doesn’t burn.

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Pyrmont NSW 2009

Butcher

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Smokehouse & Grill

Open Friday, Saturday & Sunday 10am until Sold Out

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