Ingredients
Gremolata
- 1 tablespoon finely zested or grated lemon rind
- 1–2 cloves garlic, finely chopped
- ¼ cup (7 g) finely chopped flat-leaf parsley
Osso buco
- 4 veal shank pieces, each 4 cm thick
- ¼ cup (30 g) plain flour
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1 carrot, diced
- 1 celery stick, diced
- 2–3 cloves garlic, crushed
- 6 Roma tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1½ cups (375 ml) dry white wine
- 1 cup (30 g) finely chopped flat-leaf parsley
Method
1. To make the gremolata, combine the lemon rind, garlic and parsley in a bowl.
2. Coat the veal with seasoned flour, and shake off any excess. Heat half the oil in a 2.5 litre flameproof casserole large enough to fit the meat in a single layer, then brown the veal well on all sides. Remove and set aside.
3. Heat the remaining oil in the casserole and cook the onion, carrot, celery and garlic for 5 minutes, or until soft but not brown. Add the meat in a single layer, to sit snugly in the casserole. Season well.
4. Mix together the tomato, tomato paste and white wine and pour over the meat. Bring to the boil, then reduce the heat, cover and simmer for 1½ hours.
5. Add the parsley to the casserole. Simmer, uncovered, for about 30 minutes, or until the meat is very tender and the sauce has thickened. If you wish to reduce the sauce further, remove the meat and boil the sauce briskly. This dish is traditionally served with saffron-flavoured risotto (better known as Risotto alla Milanese). Sprinkle the gremolata over the top.
