Osso bucco, gremolata

all details

We rarely have dinner after a Good Living photo shoot as we seem to be eating constantly all day. However, the osso bucco was so tasty we managed to polish it off on top of everything else.

Osso bucco, gremolata
Photo: Jennifer Soo

Ingredients

  • 150ml olive oil
  • 4 medium brown onions
  • 5 garlic cloves
  • 4 thyme sprigs
  • 2 bay leaves
  • Sea salt
  • Freshly ground white pepper
  • 3 tbsp tomato paste
  • Vegetable oil
  • 4 osso buco, about 300g each
  • 1?2 cup plain flour
  • 1 litre beef stock
  • 60g butter
  • 300g risoni
  • 750ml chicken stock
  • 2 handfuls flatleaf parsley, washed
  • Rind of 1 lemon

Method

Method 

Preheat oven to 180C. Heat olive oil in a casserole dish. Finely chop three onions and three garlic cloves and add to the oil with the thyme and bay leaves. Season with salt and pepper. Cook until onions are soft and have started to colour, about 20 minutes. Add tomato paste and cook a further five minutes. While onions are cooking, heat a frypan with a little vegetable oil, dust osso bucco in lightly seasoned flour and brown on both sides. Add beef stock to onions and bring to the boil. Add  meat and cover with a lid. Bake in the oven for two hours or until osso bucco is tender and falling off  the bone. To make the pilaf, finely chop the remaining onion and one of the remaining garlic cloves. Melt butter in a saucepan, add onion and garlic, and season. Gently cook until soft, about 10 minutes. Add risoni and chicken stock, bring to the boil and cover with a lid or tightly wrapped foil. Bake in the oven for 30 minutes. To make the gremolata, finely chop the last garlic clove, parsley and lemon rind and mix together. Sprinkle on top of osso bucco just before serving with the pilaf.

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  • Main Ingredients - Beef
  • Cuisine - Italian
  • Course - Main-course

1 review so far

  • Rating: 5 out of 5 stars

    This is a fantastic recipe. Very easy to make and turned out fabulous the first time. I made a couple of alterations - added some carrot to the osso bucco about 40 mins prior to serving. This made it look really colourful and saved me cooking veggies separately (lazy!). With the risoni, after cooking the onions and bringing the chicken stock to the boil, I put this mixture with the risoni in a small ceramic baking dish with lid. It looked fabulous when I took the lid off on the table. To make the gremolata, I just chopped parsley and grated lemon peel over the whole thing and sprinkled it on at the table. This freshened it up really nicely. I had already added an extra garlic clove in the osso bucco itself as I wasn't keen on serving raw garlic as a garnish!

    Commenter
    Astrogirl
    Location
    Date and time
    September 26, 2013, 10:50AM

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