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Osso Bucco with Gremolata
Ingredients:
-
6 osso bucco pieces.
-
1 tin
of chopped tomatoes.
-
500ml beef
stock.
-
125ml white
wine.
-
2 carrots,
peeled & chopped.
-
1 parsnip,
peeled & chopped.
-
2 cloves of
garlic, peeled & crushed.
-
2 tablespoons
tomato paste.
-
2 dried bay
leaves.
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1 onion,
peeled & chopped.
-
2 tablespoons
flour.
-
Dash of
Worcester sauce.
-
2 tablespoons
olive oil.
-
Herbs to taste
(optional).
-
Salt & pepper
to taste.
Gremolata:
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1 tablespoon
finely grated lemon rind.
-
1/2 cup of
finely chopped parsley.
-
2 cloves of
garlic, finely chopped.
Method:
-
Preheat oven to 180°C.
-
Toss osso bucco in seasoned flour & brown in
frying pan with a little olive oil.
-
Transfer meat to a casserole dish & keep
warm.
-
Try the onion & garlic until translucent.
-
Add onion, garlic, tinned tomatoes,
vegetables, tomato paste, beef stock, sugar,
Worcester sauce, bay leaves to the casserole
dish. Mix well, spooning sauce over the
meat.
-
Bake for 2 hours or until meat is tender.
-
Divide among serving plates, sprinkle with
gremolata.
-
Serve with
mashed potato or polenta.
Gremolata:
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