Ossobuco with gremolata
Try this classic Italian dish as an alternative to a Sunday roast. The fresh, zesty gremolata lifts the rich sauce of the Ossobuco.
- 4 slices veal shinabout 4-5cm thick
- for dusting flour
- olive oil
- 2 carrotspeeled
- 1 onionhalved and peeled
- 2 sticks celery
- 2 cloves garlic
- 2 bay leaves
- 750ml veal or chicken stock
gremolata
- a handful flat-leaf parsleyfinely chopped
- 1 lemonzest grated
- 1 clove garlicfinely chopped
Nutrition: per serving
- kcal385
- fat19.3g
- saturates0g
- carbs10.7g
- sugars0g
- fibre2.4g
- protein40.2g
- salt1.92g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Season the slices of shin really well and then roll them in the flour and grind a bit more pepper over them. Heat a wide frying pan with 4 tbsp oil, drop in the meat and let it start to brown. When it’s golden turn over and cook the other side for the same time.
step 2
Put all the vegetables into a food processor and finely chop. Take the meat out of the pan, drop in the veg, then add the herbs and cook for 5 minutes until softened.
step 3
Lay the meat in a wide ovenproof casserole with a lid, tip over the cooked veg and pour over the stock. Cover with a lid or foil and put in the oven for 2 hours.
step 4
To make the gremolata, mix all the ingredients, season well and scatter over the veal before serving.