Ossobuco with gremolata
Ossobuco with gremolata
2016-06-30 03:55:35
Cook Time
1 hr
Ossobuco
- 4 pieces of veal shin
- 1 medium onion
- 1 carrot
- 1 stick celery
- 2 cloves garlic
- 12 oz 350 g fresh tomatoes
- 1 tbsp tomato puree
- 10 fl oz 275 ml dry white wine
Gremolata
- 1 large clove of garlic
- 2 heaped tbsp of fresh parsley
- Zest of 1 lemon
Instructions
- First remove the skin from your tomatoes by pouring boiling water over them and letting them sit for one minute. Then, strain the tomatoes and place them in cold water, making the skin easy to remove.
- Then chop your onions, garlic, carrots and celery and put to one side.
- Dry your meat well add a knob of butter and a splash of olive oil to your pan to heat.
- When your pan is hot add your meat and brown well on both sides, then add your hard veg and fry for a few minutes.
- When your onions are lightly cooked add your wine followed by tomatoes and puree.
- Season with salt and pepper, cover and let it simmer for 1 hour stirring every now and then.
- After an hour remove the lid and let the sauce reduce for the last half an hour of cooking.
- While your meat is cooking make your gremolata by chopping up all the ingredients together.
- When your meat is tender sprinkle with the gremolata and serve with rice or polenta .
Useful equipment
- You will also need a heavy based deep frying pan with a lid which can fit your meat in one layer. A large 3.5 liter casserole dish would be ideal.
Tina's Cooks https://tinascooks.com/
Be the first to comment.