Osso Bucco with Lemon and Parsley Gremolata

This dish smells simply AMAZING ! Not only does it smell god but it tastes even better ! The tender veal with the lovely full flavoured sauce and the gremolata just adds that freshness and abit of tang ..it really is the perfect combination

Submitted by Jarrah king

Osso Bucco with Lemon and Parsley Gremolata

This dish smells simply AMAZING ! Not only does it smell god but it tastes even better ! The tender veal with the lovely full flavoured sauce and the gremolata just adds that freshness and abit of tang ..it really is the perfect combination
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Serving: 2
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients
 

  • 6 x veal osso buco
  • 75g plain flour
  • sea salt and cracked black pepper
  • 40g butter
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 2 stalks celery, finely chopped
  • 3 bay leaves
  • 10 sprigs thyme
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 180ml white wine
  • 1 tin of diced tomatoes

Gremolata

  • 1/3 cup of finely diced parsley
  • 1tbs of finely grated lemon rind

Instructions
 

  • Coat the veal in flour and shake of excess. Heat butter in fry pan and brown veal pieces (optional)
  • Place all ingredients into the slower cooker and cook on low for 4-6 hours or until veal is tender.
  • For the gremolata combine ingredients in a small bowl and sprinkle over osso bucco once cooked.
  • Serve over mashed potato.

Notes

  • This dish smells simply AMAZING ! Not only does it smell god but it tastes even better ! The tender veal with the lovely full flavoured sauce and the gremolata just adds that freshness and abit of tang ..it really is the perfect combination

2 thoughts on “Osso Bucco with Lemon and Parsley Gremolata”

  1. Michelle Kosick

    I’m so very surprised there is no comments for this dish!!!
    OMG this is the closest to what Nonna use to cook ❤️
    Only changes I made due to what ingredients I already had – used Beef (not veal) and omitted liquid stock, used 1 tspn chicken stock powder.
    7 hrs on low
    So rich and full of flavour, beautiful after taste.
    Served with Milanese Risotto
    Plenty of leftovers for hubby and I to enjoy again

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