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Osso bucco gremolata


For 4 servings:


900g sliced veal shank (4 pcs)
500ml brown sauce
80g carrots, cut in 3mm cubes
80g celeriac/ celery, cut in 3mm cubes
80g leeks, white & green, cut in 3mm cubes
80g tomatoes, cut in 3mm cubes
20g tomato paste/ puree
15g white flour
100ml white cooking wine
100g onions, chopped finely
5g garlic, chopped finely
50ml olive oil
4g fresh marjoram, chopped
4g fresh thyme, chopped
Sea salt and freshly cracked black pepper

For the gremolata
1 clove of garlic, chopped finely
3g parsley, chopped finely
Zest of half a lemon

Cooking Method

  1. Season veal shanks with some sea salt and freshly cracked pepper and dust lightly with flour.

  2. Heat oil over medium heat and brown shanks on both sides.

  3. Remove shanks and discard some oil and retain some for use in the next step.

  4. Now add onions, garlic, carrots, celeriac & leeks and sauté for 2 minutes.

  5. Add tomato paste and sauté for another 2 minutes.

  6. Put the shanks back with the tomato paste, then the white wine and reduce to half.

  7. Then add brown sauce, marjoram and thyme then bring to a boil, stirring slowly.

  8. Cover the pan or pot and allow it to simmer.

  9. Add tomatoes just before meat is tender.

  10. Season to taste.

For the gremolata

  1. Mix the garlic, the parsley and the lemon zest together.

To serve
  1. Place meat on plate, cover with sauce & sprinkle with the gremolata.

  2. Serve with plain risotto, saffron risotto or fettucini.

Recipe by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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