July 2, 2020

Recipe: Osso bucco with gremolata

The perfect recipe for a busy day: throw everything into the slow cooker in the morning, then impress your guests with a hearty, warming feast at dinnertime.

Osso bucco
Serves 4

four veal osso bucco
2 tbsp plain flour, seasoned with salt and pepper
olive oil
1 red onion, chopped
2 cloves garlic, grated
1 tin of chopped tomatoes
1 tbsp nduja (spreadable Italian spicy pork salami), optional
2 carrots, chopped
2 sticks of celery, chopped
2 sprigs of thyme
1 sprig of rosemary
1 bay leaf
1 cup chicken or beef stock
2 tbsp tomato paste
½ cup of red wine
rind of parmesan, optional

Coat the veal in seasoned flour and seal in a hot pan with olive oil and set aside. Brown the onion, garlic, tomato paste and nduja in the same pan (with veal juices) prior to placing in the slow cooker. Add all the remaining ingredients to the cooker sitting the veal on top. Add a rind of parmesan for extra flavour. Place on high for the first hour then turn to low until tender. Or place on low all day until tender. Remove parmesan rind and bay leave before serving. Sprinkle gremolata on top.

¼ cup chopped flat-leaf parsley
1 clove garlic, grated
2 tsp of grated
lemon zest

Combine ingredients and sprinkle on top to add freshness.


This recipe first appeared in the June 2019 issue of SALIFE magazine.

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