Beef Osso Buco with Gremolata


  • 4 Beef Osso Buco
  • Plain flour
  • 2 tablespoons butter
  • 1 cup of finely chopped celery
  • 1 cup of finely chopped carrot
  • 1 cup of finely chopped onion
  • 1 cup of dry white wine
  • 1 cup of beef stock
  • 1 tin of tomatoes
  • 3 cloves of garlic
  • 1 cup of parsley
  • 2 lemons



  1. Pat the meat dry with a tissue and sprinkle it with flour, salt and pepper
  2. Fry on the pan with the butter until golden brown - then remove
  3. In the same pan, fry off your celery, carrots, onion and 2 cloves of finely chopped garlic
  4. Add the white wine, increase the heat and let it reduce completely
  5. Add tomatoes, beef stock and stir. Then return the beef to the pot. Reduce the heat, cover tightly and simmer for 2 hours
  6. To make the gremolata finely chop the parsley and 1 garlic clove and add to a bowl. Grate the zest of 2 lemons into the bowl and give it a stir.
  7. Once the 2 hours are up, serve the osso buco with the gremolata over a bed of mashed potato, rice or polenta. Bon Appetit!