Ossobuco with Gremolata
Ossobuco with Gremolata
Ossobuco with Gremolata
Ossobuco with Gremolata

Ossobuco with Gremolata

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The perfect winter warmer.

Ossobuco or osso buco is Italian for '
bone with a hole'
(osso: 'bone', buco: 'hole'), a reference to the marrow hole at the center of the cross-cut veal shank.


• 1.5 kg Beef shin slices
• 1 large carrot finely diced
• 1 stick celery finely diced
• 1 brown onion finely diced
• 350ml white wine
• 350ml beef stock
• 1 tblsp tomato paste
• Flour for dusting the meat
• Salt
• Pepper
• Olive oil

• 4 tblsp fine chopped fresh Italian parsley
• 1 clove garlic finely chopped
• Zest of one large lemon finely chopped


• Turn the oven on to 130°C
• Heat 4 tbsp of olive oil in an oven proof pan
• Season the meat well with salt and pepper
• Dust the meat lightly in flour and brown in the hot oil. About 2 minutes each side.
• Remove the meat and set aside
• In the same pan, fry the onion, celery and carrot for about 7 minutes until they have softened slightly
• Stir in the tomato paste
• Add the wine, stock and meat back to the pan
• Bring to a simmer, then cover the pan with foil and a tight fitting lid and put it in the oven
• Cook for about 2.5 hours until the meat is tender, turning once after about an hour
• When the meat is done, mix together the ingredients for the Gremolata and sprinkle over the warm meat and sauce
• Serve with, risotto, mashed potatoes or polenta