Prepping time: 40min
Cooking time: 3 hours
- 2kg Osso Buco (or 4 pieces)
- 1 carrot
- 2 stocks of celery
- 1 large onion
- 4 garlic cloves
- 10 stalks of thyme
- 3 bay leaves
- 3 cloves
- 4 TBS olive oil
- 1 tin of crushed tomatoes (250ml)
- 2 TBS tomato paste
- 50G plain flour
- 1 cup of red wine
- 500ml beef stock
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 tsp paprika
- 1/2 a bunch of chopped flat parsley
- lemon rind (one whole lemon)
- 1tbs grated parmesan
- (mix all ingredients together)
- Season osso buco with salt, pepper and paprika. Then dust with flour.
- Heat up a stock pot (or deep pot) with the olive oil to medium or high heat. Fry the osso buco on both sides till golden brown.
- Remove osso buco from pot and set aside. In the same pot with the remaining olive oil saute all of your diced veggies (onion, garlic, celery, carrots) until soft.
- Deglaze all sauteed ingredients with red wine and beef stock. Add tomato paste and tin of diced tomatoes to red wine, beef stock and veggies.
- Place bay leaves, thyme, cloves and black peppercorns in cheese cloth and tie shut. Place in pot with string attached to handle of pot so it is easy to remove when finished cooking.
- Add seared osso buco to pot, making sure it is nicely submerged in liquid and surrounded by all ingredients. If not fully submerged add more beef stock.
- Bring to a boil, then turn down to a simmer for 2.5-3hrs (or if preferred to finish in an oven, cook at 140 for approx 2.5-3hrs).
- Meat should come off the bone easily with a fork when cooked.
- Serve with mash potato, polenta, risotto.
- Garnish with your fresh made Gremolata.