Osso Buco with Gremolata
This is a winter favourite worldwide for its flavour and aroma. The name comes from ossbuss meaning a bone with a hole.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 6 people
- 2 lbs veal shank 900 g, 2 in thick
- 2 tbsp olive oil 30 ml
- 2 medium onions finely chopped
- 2 large carrots finely chopped
- 1 stalk celery finely chopped
- 8 cloves garlic finely chopped
- 1 cup dry white wine 250 ml
- 3/4 cup chicken or beef stock 180 ml
- 2 whole bay leaves laurel
- 1/4 cup chopped fresh parsley 60 ml
- 1/2 tsp dried basil 2 ml
- 1/2 tsp dried thyme 2 ml
- 1 pinch Salt to taste
- 1 pinch ground pepper to taste
- flour dust the veal
- Season the veal shanks with salt and pepper and dust lightly with flour.
- Heat the oil in a large skillet over high heat and brown the veal on all sides.
- Transfer the veal to the slow cooker.
- Using the same skillet over moderate heat, saute the onion, carrots, celery, and garlic until tender, about 5 minutes.
- Stir in the wine, stock, bay leaves, parsley, basil, and thyme, and pour over the veal.
- Cook covered on low heat for 8 to 12 hours, or on high heat for 5 to 7 hours, basting occasionally.
- Serve with gremolata (recipe also on this site.
Sodium: 232mg | Sugar: 0.4g | Fiber: 1g | Potassium: 605mg | Cholesterol: 113mg | Calories: 256kcal | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 10g | Protein: 30g | Carbohydrates: 4g