Beef Osso Buco with Gremolata
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INGREDIENTS:
- 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
METHOD:
- Pat the meat dry with a tissue and sprinkle it with flour, salt and pepper
- Fry on the pan with the butter until golden brown - then remove
- In the same pan, fry off your celery, carrots, onion and 2 cloves of finely chopped garlic
- Add the white wine, increase the heat and let it reduce completely
- Add tomatoes, beef stock and stir. Then return the beef to the pot. Reduce the heat, cover tightly and simmer for 2 hours
- 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.
- Once the 2 hours are up, serve the osso buco with the gremolata over a bed of mashed potato, rice or polenta. Bon Appetit!