Name: Spicy osso buco with gremolata
Prep time: 25 min
Cook time: 115 min
Total time: 140 min
Yield: 6
Ingredients: Spicy osso buco; 1.5 kilogram veal osso buco; 1/2 cup seasoned flour; 2 tablespoon olive oil; 6 onions, peeled, quartered; 4 clove garlic, crushed; 1 teaspoon chilli flakes; 2 cup beef stock; 400 gram can crushed tomatoes; 1 cup red wine; 1/2 cup balsamic vinegar; 1/2 cup tomato paste; 2 bay leaves; 1 bunch baby carrots, trimmed, peeled; 2 medium parsnips, halved, cut into wedges; mashed potato, to serve; crusty bread, to serve; Gremolata; 1/2 cup fresh flat-leaf parsley, coarsely chopped; 1 lemon, rind of; 2 clove garlic, finely chopped

Spicy osso buco with gremolata

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Serves 6

Prep

25M

Cook

1H 55M

Total

2H 20M

Ingredients

Spicy osso buco

1.5 kilogram veal osso buco

1/2 cup seasoned flour

2 tablespoon olive oil

6 onions, peeled, quartered

4 clove garlic, crushed

1 teaspoon chilli flakes

2 cup beef stock

400 gram can crushed tomatoes

1 cup red wine

1/2 cup balsamic vinegar

1/2 cup tomato paste

2 bay leaves

1 bunch baby carrots, trimmed, peeled

2 medium parsnips, halved, cut into wedges

mashed potato, to serve

crusty bread, to serve

Gremolata

1/2 cup fresh flat-leaf parsley, coarsely chopped

1 lemon, rind of

2 clove garlic, finely chopped

Method

1.Toss veal osso buco in seasoned flour and shake off excess. Heat half the oil in a large saucepan on high. Brown osso buco in 2 batches, for 4-5 minutes each side. Transfer to a plate.

2.Heat remaining oil in same pan. Sauté onion, garlic and chilli for 3-4 minutes, until onion is tender. Blend combined stock, tomatoes, wine, vinegar and paste in.

3.Return meat to pan with bay leaves. Bring to boil. Reduce heat and simmer, covered, for 1 &frac14 hours.

4.Add carrots and parsnips. Simmer, uncovered, for a further 20-25 minutes until tender.

5.To make the gremolata, combine all ingredients in a small bowl.

6.Top osso buco with gremolata. Serve with mashed potato and crusty bread.

Seasoned flour is plain flour with added seasoning to taste.
Note

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