Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 stick celery, chopped
- 2 teaspoons baharat, plus 1 tablespoon extra
- 3 garlic cloves, chopped
- 1 tablespoon plain (all-purpose) flour
- 4 large 5 cm (2 inch) thick pieces veal osso buco
- 30 g (1 oz) butter
- 125 ml (4 fl oz/½ cup) dry white wine
- 400 g (14 oz) tin chopped tomatoes
- 250 ml (9 fl oz/1 cup) chicken or beef stock
- pasta, such as risoni, to serve
Gremolata
- 1 handful finely chopped parsley
- 2 garlic cloves, finely chopped
- finely grated zest of 1 lemon
Method
1. Preheat the oven to 160°C (315°F/Gas 2–3). Heat 1½ tablespoons of the oil in a heavy-based casserole dish. Cook the onion, celery and baharat for 3 minutes. Add the garlic and cook for a further 2 minutes, or until softened. Remove to a side dish.
2. Combine the flour and the extra baharat. Coat the cut sides of the meat in the flour mixture. Heat the remaining oil and the butter. Brown the veal on both sides over high heat. Arrange the veal in a single layer in the casserole dish. Add the white wine, bring to the boil and evaporate the wine by half.
3. Mix together the onion mixture and tomatoes and pour over the veal. Pour over 250 ml (9 fl oz/1 cup) stock or enough to just cover the meat. Cut a sheet of baking paper to fit over the meat. Cover with a lid. Bake for 1 hour 30 minutes, or until the veal is very tender.
4. To make the gremolata, combine all the ingredients. Carefully remove the cooked meat from the casserole dish and boil the sauce for 5–10 minutes, or until reduced a little and syrupy. Spoon off any surface fat.
5. To serve, put the osso buco on serving plates, top with some sauce and sprinkle with gremolata. Serve with pasta.
