Osso Bucco Keep it classic and serve with gremolata to cut the fat. 60 ml flour Salt and milled pepper 8 thick slices beef shin olive oil (for frying) 1 onion (sliced) 6 cloves garlic
Osso Bucco
Keep it classic and serve with gremolata to cut the fat.
- 60 ml flour
- Salt and milled pepper
- 8 thick slices beef shin
- olive oil (for frying)
- 1 onion (sliced)
- 6 cloves garlic (sliced)
- 125 ml white wine (or replace with extra stock )
- 1 x 400 g can whole peeled tomatoes (roughly chopped)
- 500 ml beef stock
Gremolata
- 2 cloves garlic (chopped)
- 125 ml flat-leaf parsley (chopped)
-
Grated peel of 2 lemons Season flour with plenty of salt and pepper and use to dust meat
-
Heat a glug of oil in a heavy-based saucepan and brown meat on all sides
-
Remove and set aside
-
Add onion to saucepan and fry until soft
-
Add garlic and fry for another minute
-
Return meat to saucepan, marrow bone side up, add remaining ingredients and season
-
Cover and simmer for 1½ hours, adding more stock from time to time if necessary, until meat is tender and sauce has reduced and thickened
-
Mix gremolata ingredients together and place in a bowl
-
Serve stew with rice, pasta or mashed potatoes and a side dish of gremolata for sprinkling.