Recipes Veal osso bucco with gremolata

Recipes Veal osso bucco with gremolata

Recipes Veal osso bucco with gremolata

Recipes Veal osso bucco with gremolata Dinner cooks itself and it almost cleans up, too – there’s only 1 pot that you should wash up. Veal osso bucco with gremolata

Ingredients

  • 50g (1/3 cup) plain flour
  • 8 (about 1. 5kg) veal osso bucco (shin slices)
  • 1 x 400g can diced tomatoes
  • 250ml (1 cup) Massel chicken style liquid stock
  • 125ml (1/2 cup) white wine
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 dried bay leaves
  • 6 sprigs new lemon thyme
  • Cooked risoni pasta, to serve

Gremolata

  • 1/2 cup chopped fresh continental parsley
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely grated lemon rind

Method

  • Step 1 Place the flour on a large plate. Add veal and toss to coat. Shake off excess.
  • Stage 2 Place the veal, tomato, stock, wine, onion, garlic, bay leaves and 2 thyme sprigs in the slow cooker. Cover and cook on low with regard to 8 hours or until the veal is tender and falls off the bone. Stir in the remaining thyme. Season with salt and pepper.
  • Stage 3

    To make the gremolata, combine the parsley, garlic and lemon rind in a bowl.

  • Step 4

    Divide the risoni among serving plates and top with the veal mixture. Sprinkle with the gremolata to serve.