Osso buco  with gremolata

December 3, 2018

Osso buco  with gremolata

Serves 4:

  • 6 veal shin bones, cut across into 5 cm portions with the bone and marrow in the centre
  • a couple of tablespoons of flour for dusting
  • olive oil
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped 
  • a good glass of white wine (about 100ml)
  • 1 tablespoon of tomato purée (for the colour)
  • 1 ltr  of veal stock* (see the recipe below)
  • 1 garlic clove, crushed
  • a bouquet garni: rosemary, sage and oregano secured with a cooking twine
  • salt, pepper

For the gremolata:

  • grated zest of one lemon
  • a bunch of parsley, finely chopped
  • 2 cloves of garlic, finely chopped

Season the shins with salt and pepper and dust with the flour (on both sides).

Heat up a couple of tablespoons of olive oil in a large pan and start gently frying the shins until they turn golden on both sides.

Remove the shins and add the chopped vegetables into the pan and saté for about 5 minutes until the onions turn translucent.

Now add the wine and let it cook until almost totally evaporated. Stir in the tomato purée and after that put the shins back into the pan. Cover with the prepared veal stock, add the bouquet garni along with the crashed garlic clove. Bring to the boil, lower the heat down and simmer on a very low heat for about 2 – 2.5 hours until the meat turns very tender.

Mix all the ingredients for the gremolata together. Once you have served your osso buco on a plate, sprinkle it on top of the meat.

Serve osso buco with a potato purée (with parmesan cheese, the recipe is below) or saffron risotto.


The veal stock*

Makes 2-2.5litres:

  •  800g-1kg of veal shank bones
  • 2 carrots
  • 1 onion
  • 2 celery stalks
  • 2 bay leaves
  • 1 table spoon of tomato paste
  • 2 juniper berries (optional)
  • a couple of black peppercorns
  • olive oil
  • cold water

Roast the bones for 60-90 minutes in the oven preheated to 180 C.

In a large pot heat up a few tablespoons of olive oil, add the vegetables cut into chunks and fry for a couple of minutes. Add the tomato paste and the spices.

Next put the roasted bones into the pot and cover with cold water.

Bring the stock to a boil and lower down the heat. Simmer for minimum of 4 hours skimming the surface with a ladle when necessary.



Potato purée with parmesan cheese

Serves 4:

  • To cook the potatoes :
  • 1 kg of potatoes, try to get them of a similar size
  • cold water
  • To finish the purée:
  • 180-200 ml of full fat milk, warm
  • 50 g of butter, melted and still warm 
  • 40 g of grated parmezan
  • a couple of pinches of nutmeg, to taste 
  • salt

Put the washed potatoes (don’t peel them) into a large saucepan and cover with cold water.

Boil on a low to medium heat until soft, check with a small sharp knife if all potatoes are equally cooked.

Drain and leave to cool for a while until you can manage to peel them.

Now press the potatoes through a potato ricer or sieve, or  mash them with a potato masher.

Put the mashed potatoes back into the sauce pan and gradually add butter, the warm milk and grated parmesan while stirring continuously.  Season, taste and add more salt if needed. If the purée is too firm stir in more milk. Serve warm.

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