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