The flavour will be even better if made the day before.
Osso Buco with gremolata
- 80g butter
- 2 large onions, finely chopped
- 3 celery sticks, finely chopped
- 3 carrots, finely chopped
- 4 garlic cloves, finely chopped
- 2 lemon peel strips
- 50ml flat-leaf parsley, chopped
- 3 bay leaves
- 4 fresh thyme sprigs
- 80ml extra virgin olive oil
- 6 slices veal shank, 2cm – 3cm thick
- seasoned flour
- 230ml good-quality white wine
- 2 x 410g tins chopped tomatoes
- 230ml light meat stock
- salt and freshly ground black pepper, to taste
- 10ml lemon peel
- 2 – 3 garlic cloves, finely chopped
- 10ml flat-leaf parsley, chopped
Preheat the oven to 200°C. Choose an oven dish or shallow casserole big enough to hold the meat slices.
Fry the butter, onion, celery, carrot and garlic in a frying pan for 5 – 10 minutes, adding the lemon peel and herbs halfway through. Place the vegetables in an oven dish and keep warm.
Heat the oil in the same pan. Dip the veal slices into a plate of seasoned flour and fry a few pieces at a time until they are a golden colour. Place the veal pieces on the vegetables.
Pour off the oil and deglaze the pan with the wine. When the wine has reduced by half, add the tomatoes and stock, and simmer for a minute. Pour over the veal.
Cover the dish tightly and cook until the meat is tender, turning and basting the meat from time to time, about 2 hours. Season at the end of the cooking time.
Combine the gremolata ingredients. Sprinkle over the top or stir into the osso buco just before serving with crusty bread and Milanese-style saffron risotto.