Classic Osso Bucco with Orange Gremolata
Osso bucco with Orange gremolata
Once again Andy Wright from Pokolbin Catering Co is sharing his delicious and easy recipes with us.
Osso Bucco is a classic hearty and comforting dish that can be slow cooked over many hours. If you're looking to pop something in the oven in between juggling work, kids, animals then this is a go to dish. If you have any leftovers then I highly recommend making it into a risotto the following day, it is one of my families favourite leftovers dinner.
4 pieces centre cut osso bucco (veal or beef shin) about 300 gms each - osso bucco is available at most butchers
30 grams plain flour
1 litre good quality chicken stock
1 tin crushed tomatoes
4 cloves garlic crushed
1 tablespoon finely chopped thyme
4 bay leaves
2 oranges, zested
4 cloves garlic, finely chopped
1 bunch parsley, finely chopped.
1. Dust the meat with flour and fry over a medium heat on both sides until golden.
2. Place in a heavy casserole dish with a tight fitting lid.
3. In the same frying pan, fry the garlic for a minute and then add all the remaining ingredients.
4. Pour over the osso and place in a 160c oven for 2 hours. Check that the meat is very tender. Carefully remove the meat and keep warm. Strain the sauce and reduce until slightly thick. Season.
5. For the gremolata simply mix the ingredients together, season and sprinkle over the osso and sauce. Ideally serve with Parmesan polenta, mashed potatoes or simple roast vegetables