Name: Osso buco with gremolata
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: Osso buco; 6 large pieces veal osso buco (1.8kg); 1/2 cup (75g) plain flour; 40 gram butter; 2 tablespoon olive oil; 3 stalks celery (450g), trimmed, chopped coarsely; 6 drained anchovy fillets, chopped coarsely; 3/4 cup (180ml) dry white wine; 2 400g cans diced tomatoes; 1/2 cup (125ml) chicken stock; 5 clove garlic, crushed; 3 bay leaves; 10 fresh thyme sprigs; Gremolata; 1/2 cup finely chopped fresh flat-leaf parsley; 2 clove garlic, chopped finely; 1 teaspoon finely grated lemon rind

Osso buco with gremolata

Gremolata is a condiment made with a garlic, herb and lemon zest base. It adds real zing to a meat dish like osso buco and cuts through the richness. Gremolata can be made a day or two ahead and kept in the fridge.

Ingredients

Osso buco

6 large pieces veal osso buco (1.8kg)

1/2 cup (75g) plain flour

40 gram butter

2 tablespoon olive oil

3 stalks celery (450g), trimmed, chopped coarsely

6 drained anchovy fillets, chopped coarsely

3/4 cup (180ml) dry white wine

2 400g cans diced tomatoes

1/2 cup (125ml) chicken stock

5 clove garlic, crushed

3 bay leaves

10 fresh thyme sprigs

Gremolata

1/2 cup finely chopped fresh flat-leaf parsley

2 clove garlic, chopped finely

1 teaspoon finely grated lemon rind

Method

1.Preheat oven to 160°C (140°C fan-forced).

2.Coat veal in flour, shake off any excess. Heat butter and oil in large frying pan on stove top; cook veal, in batches, until browned both sides. Transfer veal to large ovenproof dish.

3.Cook celery and anchovy in same heated pan, stirring, until celery softens. Add wine; bring to the boil. Stir in undrained tomatoes, stock, garlic, bay leaves and thyme; return to the boil.

4.Pour tomato mixture over veal; cover. Transfer dish to oven; cook about 1 1/2 hours or until veal starts to fall from the bone.

5.To make gremolata, combine ingredients in small bowl.

6.Serve osso buco sprinkled with gremolata.

Osso buco can be made a day or two ahead; keep, covered, in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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