Osso buco Milanese with gremolata

Osso buco Milanese with gremolata

Osso buco refers to a cut of meat from the shin - classically veal - and is Italian for ‘bone with a hole’. These days it is possible to source pork osso buco, but veal really is far superior!

Serves 6

Prep time 30 minutes

Cooking time 2 1/2 hours


A good glug of olive oil

6 thick slices osso buco

3 tbsp plain flour

1 large onion

2 cloves garlic

1 tsp cinnamon from Spice Mountain

200ml white wine

500ml  beef stock

3 large carrots

1/2 head of celery from

300g tomatoes, skinned and cut into quarters from the Tomato Stall

2 bay leaves

For the gremolata:

Zest of a lemon

1 plump garlic clove, peeled and crushed

4 tbsp chopped parsley


Preheat the oven to 180°C/gas mark 4.

Heat a large oven proof pan over a medium heat with the olive oil. Meanwhile, dust each of the osso buco pieces with the flour. Brown in the pan, in batches if needs be, until they are golden all over.

Scatter in the onion, garlic and cinnamon and cook everything all together for about 5 minutes then deglaze the pan with the wine. Pour in the stock, adding the vegetables, tomatoes and herbs, and seasoning generously too.

Cover the pan, transfer to the oven and cook for 2 hours until the meat is very tender.

Meanwhile make the gremolata by combining the lemon, garlic and parsley.

Serve the osso buco with some saffron risotto, scattered with the gremolata


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