Jill Dupleix
Osso bucco with gremolata and polenta.
Osso bucco with gremolata and polenta. Photo: Marina Oliphant

What you learn: Everything is edible - the marrow inside the bone, as well as the meat around it; the importance of cooking meat on the bone; how meat becomes tender through slow-cooking; and the tangy freshness of gremolata.


3 tbsp plain flour

sea salt and pepper

8 x 3cm veal shank slices

4 tbsp olive oil

1 onion, roughly chopped

2 celery stalks, chopped

2 carrots, peeled and roughly chopped

2 garlic cloves, finely sliced

300ml dry white wine

400g canned chopped tomatoes

2 tbsp tomato paste

2 anchovy fillets

250ml stock or water

2 garlic cloves, finely grated

3 tbsp flat leaf parsley leaves, finely chopped

1 tbsp grated lemon zest


Mix flour with sea salt and pepper, and roll veal shanks in it to coat. Heat two tablespoons oil in a large pot and brown shanks on all sides. Remove from pot, add remaining oil, and cook onion, celery, carrot and sliced garlic for 10 minutes until softened.

Add wine and let it bubble and evaporate by half. Return shanks to pot, add tomatoes, tomato paste, anchovy fillets and stock and bring to just under the boil. Season well, cover and simmer for two hours or until meat is tender and falling off the bone.

To serve, mix grated garlic, parsley, sea salt and lemon zest to make a gremolata. Scatter osso buco with gremolata and serve with mashed potato, soft polenta or saffron risotto.

Tip: If ossobuco is too liquid, the author of The Cook's Companion, Stephanie Alexander, says, remove the lid and increase heat for five to 10 minutes.

This is one of Jill Dupleix's 10 recipes everyone should master.