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A traditional Osso Bucco with Gremolata

Method

  • Toss the Osso Bucco in lightly seasoned flour. Then brown in a thin layer of hot oil. Remove.
  • Heat a little fresh oil with the butter in another heavy-bottomed pan and gently sauté the onion and 2 crushed garlic cloves until softish.
  • Then add the wine, bay leaves, allspice, cinnamon and seasonings. Stir and reduce the liquid by about half.
  • Return the veal to the pan in one layer, pour the hot stock over and bring to the boil. Then turn the heat down, cover and cook very gently for about 45 mins until the meat is tender, turning it now and then.
  • When ready, remove the Osso Bucco and add 1 grated garlic clove, the lemon zest and parsley to the pan. Stir well and taste for seasoning.
  • Arrange the Osso Bucco on individual plates, spoon the sauce over the top and serve with mash on the side.

Ingredients

  • 12 pieces Osso Bucco
  • sea salt & freshly ground pepper
  • plain flour
  • olive oil
  • 2 knobs of butter
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 1 cup dry white wine
  • 1-2 bay leaves
  • a pinch of allspice
  • a pinch of ground cinnamon
  • ½ cup hot chicken stock
  • 2 tspn grated lemon rind
  • 6 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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