OSSO BUCCO WITH GREMOLATA


COOKBOOK: Super Food Ideas Mag - July 2011

RATE: ❤️❤️❤️❤️👌🏻👌🏻👌🏻💲💲💲💲

I made this dish whilst I was holidaying in the Gold Coast with my parents & family. They told me that I wasn’t to cook but I never do as I’m told :(

They’re super lucky that I’m so disobedient because this dish was to die for! I’ve made some osso bucco recipes in my time and I dont recall a bad one. This one was just as good!

The recipe is for a slow cooker but I’ll also noted the instructions for cooking in on the hotplate (the way I had made it). I don’t slow cook because there are too many of us and I’d have to have two to three cookers going at the one time to feed my lot.

Apologies but there is no video but lots of photos!

Eat it or Starve!?? OMG no doubt it’s a definite eat eat eat!

RECIPE

SERVE 4

2 tablespoons of plain flour

8 (1.2k) veal osso bucco

1 tablespoon of olive oil

1 medium brown onion, chopped

2 medium carrots, peeled and chopped

4 celery stalks, chopped

1/2 cup red wine

2 x 400g can diced tomatoes

1/4 cup tomato paste

1/2 cup beef stock

4 sticks of fresh thyme

GREMOLATA

1/3 cup fresh parsley, chopped

2 teaspoons, grated lemon rind

1 garlic clove, crushed

SLOW COOKER INSTRUCTIONS:

Place flour in a large snap lock bag. Add half the veal. Seal , shake to coat. Remove from bag. Shake off excess flour. Transfer to a plate. Repeat with remaining veal.

Heat oil in pan over medium heat. Cook veal in batches for 3 minutes on each side or until browned. Transfer to a plate. Add onion, carrot, celery and garlic to pan. Cook, stirring for 4 minutes or until onion has softened. Add wine. Bring to boil. Boil for 2 minutes or util reduced by half. Transfer to a bowl of 5 litre slow cooker. Add veal, tomato, tomato paste, stock and thyme. Cover. Turn slow cooker on low.

Cook for 6 hours or until veal is tender. Season with salt & pepper.

GREMOLATA

Place parsley, lemon rind and garlic in a bowl. Stir to combine. Fry lightly. Serve osso bucco with gremolata.

HOTPLATE INSTRUCTIONS:

Place flour in a large snap lock bag. Add half the veal. Seal , shake to coat. Remove from bag. Shake off excess flour. Transfer to a plate. Repeat with remaining veal.

Heat oil in pan over medium heat. Cook veal in batches for 3 minutes on each side or until browned. Transfer to a plate. Add onion, carrot, celery and garlic to pan. Cook, stirring for 4 minutes or until onion has softened. Add wine. Bring to boil. Boil for 2 minutes or util reduced by half.

Transfer to large pot and add veal to the mix. Add the tomato, tomato paste, stock and thyme. Bring to boil and reduce to simmer. Cook for 30mins. Add the lightly fried garlic, lemon rind and parley and cook for a further 10mins.

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