Osso Bucco and Gremolata
Osso Bucco and Gremolata
Cooking Mode:
Combi
Steam:
75% Max
Equipment
- Small Mixing Bowls
- Casserole Dish
- Chef Knife
- Microplane
- Tongs
Ingredients
Ingredients- 2X Osso Bucco
- 1 Tin Crushed Tomatoes
- 1 Tin Whole Peeled Tomatoes
- 4 Cloves of Garlic
- 2 Birds Eye Chilli
- 1 Lemon
- 500gm Chicken Stock
- 15 Sage Leaves
- 1/4 Bunch of Parsley
- 1/4 Bunch Basil
- Salt
- Olive Oil
- Parmesan Cheese
METHOD
Finely slice 2 cloves of garlic and 1 chilli and set aside
Heat the casserole dish over medium high heat and add a little oil, season the osso bucco liberally with salt and add to the pan, cook over medium high heat for 2-3 mins until caramelised turn over and repeat
Once the osso bucco is caramelised add the sliced garlic, chilli and sage leaves and saute´ for another 30 seconds
Add the crushed and whole tomatoes, stock and a little extra salt. Place in a pre-heated oven combi setting 155 degrees for 2 hours
To make the gremolata finely grate the lemon and place it in a small mixing bowl, crush and chop the garlic, de-seed the chilli and finely dice and add to the bowl
Pick the parsley and basil leaves and finely chop and add to the bowl, add a little seasoning mix well and set aside
Once cooked remove the osso bucco and place in the middle of a large serving plate, generously sprinkle over the gremolata and finish with grated parmesan and a few sprigs of basil
Heat the casserole dish over medium high heat and add a little oil, season the osso bucco liberally with salt and add to the pan, cook over medium high heat for 2-3 mins until caramelised turn over and repeat
Once the osso bucco is caramelised add the sliced garlic, chilli and sage leaves and saute´ for another 30 seconds
Add the crushed and whole tomatoes, stock and a little extra salt. Place in a pre-heated oven combi setting 155 degrees for 2 hours
To make the gremolata finely grate the lemon and place it in a small mixing bowl, crush and chop the garlic, de-seed the chilli and finely dice and add to the bowl
Pick the parsley and basil leaves and finely chop and add to the bowl, add a little seasoning mix well and set aside
Once cooked remove the osso bucco and place in the middle of a large serving plate, generously sprinkle over the gremolata and finish with grated parmesan and a few sprigs of basil
HINTS & TIPS
Osso Bucco comes from the shin of the beef, it is a secondary cut therefore cheap but full of flavour, long slow cooking is the key
Serve this with some cheesy polenta and a crisp green salad for a delicious dinner
For a different spin on pasta, remove the bone once cooked and break up the meat and toss it and the sauce through some fresh pasta
Serve this with some cheesy polenta and a crisp green salad for a delicious dinner
For a different spin on pasta, remove the bone once cooked and break up the meat and toss it and the sauce through some fresh pasta
Want to Print the Recipe ?
To Download or Print this recipe in PDF format, click the button below!
