Osso bucco is the ideal comfort food for autumn and winter and this hearty recipe includes a zesty gremolata for an added fresh punch.
The recipe, from Beef & Livestock Australia, takes about two-and-a-quarter hours to prepare and cook. It serves four.
Ingredients
4 pieces of beef osso bucco, 2cm thick, fat trimmed (250g pieces)
½ cup plain flour
1 tbsp olive oil
1 brown onion, diced
2 stalks of celery, diced
2 large parsnips, diced
1 cup of red wine
1 400g can of chopped tomatoes
1 cup of veal or beef stock
4 cloves of garlic, sliced
2 sprigs of rosemary
Mashed potato and steamed spinach to serve
For the gremolata:
1 bunch of parsley, finely chopped
1 clove of garlic, crushed
1 lemon, zest finely grated
1 tbsp lemon juice
1 tbsp extra virgin olive oil
Method
1. Preheat the oven to 160C. Dust the osso bucco in flour, shaking off any excess.
2. Heat the oil in a wide cast-iron pan and cook the osso bucco on both sides until golden brown. Set the meat aside. Add the onion, celery and parsnip and cook until golden. Add the wine and allow to boil for 1 minute. Place the meat on top of the vegetables, in a single layer if possible.
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3. Add the tomatoes and stock to just cover the meat, and then add the garlic and rosemary. Press a round of baking paper onto the meat, cover with the lid and cook in the oven for 1½-1¾ hours or until the meat is very tender. Check halfway through and add a little extra stock to cover the meat if needed.
4. For the gremolata, combine the ingredients in a small bowl and drizzle with oil. Serve the osso bucco with gremolata, mash and spinach.
Recipe and image from www.beefandlamb.com.au.
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