Osso bucco, gremolata

Jeremy & Jane Strode
Osso bucco.
Osso bucco. Photo: Jennifer Soo

A sprinkling of gremolata adds freshness to this tasty Italian braise.


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


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.