Osso Buco with Gremolata
Main Dishes • Italian
Description
Osso Buco with Gremolata
Ingredients
- Olive Oil 2 tablespoons
- Onion 1 head
- Garlic 3 cloves
- Veal with Marrow Bone 0 lbs
- Wheat Flour 2 tablespoons
- Dry White Wine 10 fl oz
- Baking Tomatoes 15 oz
- Chopped Sage Leaves 2 tablespoons
- Chicken Broth 10 fl oz
- Citrus Zest Mix 2 teaspoons
Step-by-Step Guide
Step 1
Heat 1 tablespoon of oil in a pot. Add finely chopped onion and cook over medium heat until soft and golden. Add 1 minced clove of garlic and cook for a minute. Remove.
Step 2
Heat the remaining oil and brown the veal shank, then remove from the pot. Return the onion to the pot and add the flour. Sauté for 30 seconds and remove from heat. Slowly stir in the tomatoes, wine, and broth. Mix well and return the veal to the pot.
Step 3
Return to heat and bring to a boil, stirring. Cover, reduce heat to low to simmer gently, and cook for 2.5 hours or until the meat is very tender and easily pulls away from the bone.
Step 4
To make the gremolata, mix the parsley, lemon zest, and minced garlic. When the veal is ready, sprinkle the seasoning over the meat and serve with rice.
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