Osso Bucco with Gremolata Dinner Print this recipe Details Serves: 6Number of ingredients: 15To prep: 10 minutesTo cook: 2 hours 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1832kJCalories: 434Protein: 58.7gFat: 12.4gSaturated Fat: 5.5gCarbohydrates: 11.9gSugar: 6.2gFiber: 4.8gSodium: 371mgPotassium: 1516mg Ingredients 1.5kg veal osso bucco 40g plain flour 1 tablespoon olive oil 2 brown onions, chopped 2 cloves garlic, crushed 2 stalks celery, chopped 2 carrots, chopped 250ml dry white wine 1x 400g can chopped tomatoes, no added salt 2 tablespoons tomato paste, no added salt 250ml cup beef stock, salt reduced 3 fresh thyme sprigs Freshly ground black pepper Gremolata ½ cup parsley, chopped 2 tsp lemon rind., finely grated 1 garlic clove, crushed Method Lightly coat osso bucco in flour. Shake off any excess. Heat oil in a large non-stick casserole dish over a medium heat. Add osso bucco and cook for 2-3 minutes until well browned on both sides. Remove from casserole dish and set aside. Add onion, garlic, celery and carrots to the casserole dish. Cook, stirring, until vegetables soften. Add wine and bring to the boil. Stir in tinned tomatoes, tomato paste, stock and thyme. Season with freshly ground black pepper. Bring to the boil. Return veal to the casserole dish. Cover and simmer for 90 minutes. Uncover dish and simmer for a further 30 minutes, or until veal starts to fall off the bone and sauce thickens. Gremolata: Place parsley, lemon rind, garlic and salt in a bowl and mix to combine. Serve Ossob bucco with gremolata and steamed greens.
