The perfect garnish to complete delicious, traditional osso bucco - tangy gremolata.
The ingredient of Osso bucco
- 1 tablespoon olive oil
- 8 (about 1.5kg) veal osso bucco
- 2 brown onions, finely chopped
- 2 celery sticks, finely chopped
- 1 large carrot, peeled, finely chopped
- 2 garlic cloves, crushed
- 1 cup (250ml) dry white wine
- 400g can Heinz Big Red tomato soup
- 1 cup (250ml) Massel chicken style liquid stock
- Mashed potato, to serve
- Steamed green beans, to serve
- 1 lemon
- 1/2 cup coarsely chopped flat-leaf parsley
- 1 garlic clove, finely chopped
The instruction how to make Osso bucco
- Preheat oven to 150u00b0C. Heat the oil in a large flameproof casserole pan over high heat. Add half the veal and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with remaining veal.
- Add the onion, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Return the veal to the pan and add the wine and Heinz Big Red tomato soup and chicken stock. Bring to a simmer. Remove from heat.
- Bake in preheated oven, covered, turning occasionally, for 2 hours or until veal is almost falling off the bone.
- Meanwhile, to make the gremolata, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips. Combine the parsley, garlic and lemon rind in a small bowl.
- Spoon mashed potato among serving bowls. Top with osso bucco and sprinkle with gremolata to serve.
Nutritions of Osso buccofatContent: 494.491 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 79 grams protein
sodiumContent: 180 milligrams cholesterol