Name: Osso buco with gremolata
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 8
Ingredients: 2 kilograms veal osso buco; 1/2 cup (75g) plain flour; 2 tablespoons olive oil; 2 medium onions (300g), chopped finely; 2 garlic, crushed; 1/2 cup (125ml) dry white wine; 700 gram bottled passata (see tip); 1 1/2 cups (375ml) beef stock; Gremolata; 1 medium lemon (140g); 1/4 cup chopped fresh flat-leaf parsley; 1 clove garlic, crushed

An osso buco recipe is traditionally made from cross-cut veal shins which results in the characteristic ring of bone central to each piece. Fall apart tender meat bathed in a rich sauce, this traditional Italian dish is hearty and luxurious.

When making osso buco, lamb can be slow cooked and used instead. Try our lamb shank osso buco recipe here.

An osso buco recipe is traditionally served with risotto Milanese, mashed potato or soft polenta for a comforting winter meal.

Looking for more osso buco recipes?

Or more lamb shanks recipes?.

Ingredients

2 kilograms veal osso buco

1/2 cup (75g) plain flour

2 tablespoons olive oil

2 medium onions (300g), chopped finely

2 garlic, crushed

1/2 cup (125ml) dry white wine

700 gram bottled passata (see tip)

1 1/2 cups (375ml) beef stock

Gremolata

1 medium lemon (140g)

1/4 cup chopped fresh flat-leaf parsley

1 clove garlic, crushed

Method

1.Preheat oven to 170°C/340°F.

2.Coat veal in flour; shake off excess. Heat oil in large flameproof casserole dish over high heat; cook veal, in batches, for 2 minutes each side or until browned. Remove from pan.

3.Cook onion in same dish, stirring over medium-high heat, for 5 minutes or until softened. Add garlic and wine; bring to the boil. Reduce heat; simmer, uncovered, until wine is reduced by half. Add passata and stock; return veal to pan, spoon sauce mixture over veal. Bring to the boil. Cover with a lid or foil. Cook in oven for 2 hours or until the veal is almost falling off the bone.

4.Meanwhile, make gremolata: Using a zester, remove rind from lemon into thin strips (or finely grate). Combine rind, parsley and garlic in a small bowl.

5.Serve osso buco sprinkled with gremolata. Serve with [creamy potato mash](https://vitalbody1.news/recipes/creamy-mashed-potatoes-9797%7Ctarget=%E2%80%9D_blank%E2%80%9D%29 and steamed green beans.

Passata is sieved pureed tomato, without any added flavourings; sold in bottles or jars in most supermarkets alongside other bottled pasta sauces. If it’s not available, puree canned whole tomatoes then push through a sieve to remove any remaining lumps.
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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