Osso buco with gremolata

Osso buco with gremolata

Ben's Meat Bible
Benito Martin


Quantity Ingredient
35g plain flour
freshly ground black pepper
4 x 450g pieces veal shin on the bone, about 4 cm thick
2 tablespoons olive oil
100g salted butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
375ml dry white wine
400g tinned chopped tomatoes
1 garlic bulb, sliced through the centre horizontally
1 unwaxed lemon, zested
250ml Beef or veal stock, plus extra if needed


Quantity Ingredient
3 garlic cloves
1 bunch flat-leaf parsley, leaves picked
2 unwaxed lemons, shredded zest


  1. Preheat the oven to 180°C.
  2. Season the flour generously with salt and pepper. Lightly dredge the veal pieces in the seasoned flour and shake off the excess flour.
  3. Heat the oil and butter in a large flameproof casserole dish. Working in batches, fry the veal over a high heat for 2–3 minutes on each side, until browned, then transfer to a plate.
  4. Turn the heat down to medium and sauté the onion, carrot and celery for 5–7 minutes, until golden. Pour in the wine and allow it to bubble away for 5 minutes, stirring, until the liquid has reduced by half. Stir in the tomatoes, garlic, lemon zest, stock and season with salt and pepper. Immerse the veal in this sauce – the liquid should come at least halfway up the sides of the dish – then bring to the boil. Cover the pan with a sheet of baking paper and then aluminium foil.
  5. Cook in the preheated oven for 1–1½ hours, or until the veal is very tender and almost falling from the bone. Stir from time to time, gently moving the slices, and if it seems dry, add a little more stock or water.
  6. While the veal is cooking, make the gremolata. Roughly chop the garlic and parsley leaves together. Mix in the shredded zest and pile the gremolata in a bowl.
  7. Once cooked, carefully remove the osso buco from the sauce in whole pieces; it is traditionally served with the delicious bone marrow in the centre of each piece. Taste the sauce for seasoning and use a hand-held blender to whizz until smooth.
  8. Serve the osso buco with a lovely creamy mash or soft polenta, and top with the sauce and liberal sprinklings of gremolata.
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