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Spicy osso buco with gremolata

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D, E
MineralsZinc, Copper, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2kg veal osso buco

  2. cup seasoned flour

  3. 2 tablespoons olive oil

  4. 6 onions, peeled, quartered

  5. 4 garlic cloves, crushed

  6. 1 teaspoon chilli flakes

  7. 2 cups beef stock

  8. 400g can crushed tomatoes

  9. 1 cup red wine

  10. cup balsamic vinegar

  11. cup tomato paste

  12. 2 bay leaves

  13. 1 bunch baby carrots, trimmed, peeled

  14. 2 medium parsnips, halved, cut into wedges

  15. mashed potato and crusty bread, to serve

  16. Gremolata

  17. cup fresh flat-leaf parsley, coarsely chopped

  18. zested rind 1 lemon

  19. 2 garlic cloves, finely chopped

Instructions Jump to Ingredients ↑

  1. Toss veal osso buco in seasoned flour and shake off excess. Heat half the oil in a large saucepan on high. Brown osso buco in 2 batches, for 4-5 minutes each side. Transfer to a plate.

  2. Heat remaining oil in same pan. Sauté onion, garlic and chilli for 3-4 minutes until onion is tender. Blend combined stock, tomatoes, wine, vinegar and paste in.

  3. Return meat to same pan with bay leaves. Bring to boil. Reduce heat. Simmer, covered, for 1¼ hours.

  4. Add carrots and parsnips. Simmer, uncovered, for a further 20-25 minutes until tender.

  5. Gremolata: meanwhile, in a small bowl, combine all ingredients. Top osso buco with Gremolata. Serve with mashed potato and crusty bread.

  6. Top tips Use a zester to get long strips of lemon rind without the white bitter pith, or use a microplane.

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