OSSO BUCCO WITH GREMOLATA

By Ben De Bortoli
Feature recipe for May 2017

Osso Bucco – a classic Italian dish and a favourite of Ben De Bortoli. Serve on your choice of mashed potatoes or polenta with a glass of Villages Heathcote Shiraz Grenache.

SERVES 4
  • 6-8 slices of veal shank
  • plain flour to dust
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 2 large onions, finely chopped
  • 2 carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 2 anchovies, finely chopped
  • 1 garlic clove, crushed
  • 250ml red wine
  • 500ml beef stock
  • 810g tin diced tomatoes
  • 1 tbsp each of basil, oregano and thyme
  • 1 bay leaf
  • 2.5cm strip of lemon rind

GREMOLATA

  • 1 garlic clove, crushed
  • 1 tsp lemon rind, grated
  • 3 tbsp parsley, chopped

Heat the butter and oil in a pan. Add onions, carrots, celery, anchovies and garlic. Cook gently until soft. Remove and transfer to an oven proof dish. Coat veal with the flour, salt and pepper. Using the same pan as the vegetables, add veal and cook until browned. Remove and add to oven dish. Drain excess fat from pan, add wine, stock, tomatoes, herbs and lemon rind. Bring to the boil and season with salt and pepper. Pour sauce over shanks, cover and bake in oven for 1½ hours, stirring occasionally. Combine gremolata ingredients in a bowl.

To serve, ladle Osso Bucco over mashed potato or polenta, making sure you use lots of the sauce. Sprinkle with gremolata.

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