Osso Buco
A flavourful, comforting and wholesome one-pot dish that will permeate and transport you straight to a villa in Italy.
Osso Buco
Rated 5.0 stars by 1 users
Category
Quick & Easy Dinners
Servings
4
Prep Time
15 minutes
Cook Time
130 minutes
A flavourful, comforting and wholesome one-pot dish that will permeate and transport you straight to a villa in Italy.
Amanda Cordony
Ingredients
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4 veal osso buco (good quality meat makes a difference)
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4 garlic cloves, finely chopped
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2 brown onions, finely chopped
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5 anchovies, chopped finely
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200ml dry white wine
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2 celery sticks, finely diced
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2 carrots, peeled and finely diced
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1 stalk of parsley
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3 sprigs of thyme
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700ml crushed tomatoes
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600ml water
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1 tbs of organic free-range chicken broth powder
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2 bay leaves
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1 parmesan rind (see notes)
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Salt
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Pepper
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Olive oil
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1/2 bunch flat leaf parsley, chopped finely
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1 large lemon, zested
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2 cloves of garlic, finely chopped
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1 tbs of olive oil
Gremolata Ingredients
Directions
Preheat oven to 180C.
Sprinkle salt and pepper on both sides of the Osso Buco.
Add to a deep 30cm saute pan (that has a lid) heat up with olive oil. Sear and brown meat on both sides for 1-2 minutes then set aside.
In the same pan on medium heat (do not clean it) add in the finely diced onion for 6 minutes with some extra olive oil. Then add the anchovies and garlic.
Add the white wine to deglaze for 30 seconds and gently stir through lifting the lovely brown bits on the base of the pan (Flavour!). Add the celery and carrots and bring to a light simmer.
Add the parsley and thyme. Then the parmesan rind, crushed tomatoes, water, bay leaves, and chicken stock. Mix through gently.
Add in the osso buco so they are submerged in the sauce. add salt, pepper, and place the lid on top. Place in a 180C oven for 2 hours. The meat will be tender. Remove thyme sprig and parsley stalk and add the gremolata. Recipe below.
Gremolata- Serves 4
Add parsley, lemon zest, and garlic to a bowl and mix with salt and pepper. I like to add a little olive oil and then sprinkle it over your meal when plating up.
Recipe Note
Save your parmesan rind in the freezer for soup and casseroles. It adds so much flavour! Just remember to take it out before serving.
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