Osso Buco & Gremolatta
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Osso Buco & Gremolatta

When you heard of Osso Buco, you might have thought that it looks to cool for school. It might take its sweet time to cook, but its so delicious that it is worth the wait. And there is nothing complicated when preparing this dish.  Just get your chopping on and let the time do the rest. You're in for a treat.

Juliette B

Ingredients

2-serving
  1. 1 tin tomatoes chopped
  2. Tomato purée
  3. 4 Tomatoes
  4. 3 onions
  5. 2 carrots
  6. 2 celery Branch of
  7. 4 Cloves garlic
  8. 1 and 1/2 cups white wine
  9. Flour
  10. Olive Oil
  11. Laurel
  12. Rosmary
  13. Milk
  14. Salt Pepper &
  15. Beef stock
  16. Parsley
  17. 2 lemon Zest of
  18. 2 Cloves Garlic
  19. Breadcrumbs
  20. Olive Oil

Method

120 mins
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    Flour the veal slices. In a large saucepan, brown the veal in olive oil on both sides. Salt and pepper. Remove from pan and reserve.

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    Add oil in the pan and cook the onions until tender. Deglaze with white wine. Add the tomatoes (in all its form) and the veggies. Let them cook for few minutes then add the meat and remaining ingredients. Lightly salt and pepper.

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    Live it to bubble away for at least two hours

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    For the Gremolatta: Slice all ingredients really fine and blend them all together with olive oil until you obtain a pesto-like paste.

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    Serve the Osso Buco with fresh pasta, gremolatta and a little dust of Parmesan

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