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Osso Bucco with Rosemary Gremolata



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Cook Time



80 mlvegetable oil
8veal osso bucco pieces (roughly 1.5kg)
50 gplain flour
salt and pepper
4medium brown onions, peeled and sliced
4garlic cloves, peeled and sliced
250 mlwhite wine
400 gtinned tomatoes
250 mlbeef stock
2bay leaves
1lemon rind, grated
2 tbspchopped fresh parsley
1 tbspchopped fresh rosemary


1Pre-heat the oven to 180C. Heat the oil in a large heavy based saucepan. Dust osso bucco in flour, season with salt and pepper and fry in oil on both sides until golden brown. Remove to a baking dish.
2Add the onions and garlic to the saucepan and fry until soft (roughly 15 minutes). Add white wine and reduce by half. Add tomatoes, beef stock and bay leaves. Bring to the boil and pour over osso bucco. Cover with foil and bake for two hours.
3Mix together the lemon rind, parsley and rosemary and sprinkle on top of the osso bucco. Serve with boiled risoni pasta.

Recipe suggessions based on what you have in your fridge.

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