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Osso Buco a la Gremolata

OSSO BUCO A LA GREMOLATA
Osso buco means "bones with holes or hollow bones” which is not hollow at all but full of rich, delicious marrow.
it is a Milanese dish absolutely inoubliable. Simple, not expensive, such a good comfort food. The authentic Milanese dish defining characteristics are that it is cooked in white wine without tomato.
 
Ingredients :
 
serve 4
 
4 Osso buco veal pieces about 4-5 cm thick.
200 ml white wine
1carrots finely chopped
1 onion finely chopped
200ml Meat stock (beef or veal)
2 tbsp olive oil
3 garlic cloves cut horizontally
50g butter

 
Gremolata ingredients:
 
1/2 small unwaxed orange, zest finely grated
1 small unwaxed lemon, zest finely grated
5 tbsp flat parsley, finely chopped
Pinch of sea salt
2 garlic cloves finely chopped

 
Method
  1. Set a casserole dish wide enough to hold the meat in one layer over a high heat.
  2. Add the oil. 
  3. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
  4. Turn the heat down and add three quarters of the butter to the pan. 
  5. When melted, add the onion, carrot, plus a sprinkle of salt, and cook until soft. 
  6. Add the garlic halves to the pan and cook for a few minutes more.
  7. Turn up the heat then add 100ml of the white wine and all of the meat stock to the pan.
  8. Return the meat, standing it on top of the vegetables, and bubble during 10 minutes.
  9. Turn the heat right down, cover the casserole dish and bring to a simmer for 20 minutes.
  10. Carefully turn the meat, add the salt and add the remaining white wine and bring to a simmer for 30 minutes.
  11. Check if the meat is tender enough to cut with a fork.
  12. Meanwhile, mix together the gremolata ingredients.
  13. Check the sauce, if it is a little bit too thick add some stock, if too liquid take the lid off.
  14. Ten minutes before serving add the gremolata to the pan and mix gently.
  15. Serve the meat on top of the fresh pasta or mashed potato or whatever you’ve chosen to buddy it up with.