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Ossobuco with Gremolata  


  • 4 x 400 g veal osso buco, dredged in plain flour  
  • salt flakes and freshly ground black pepper 
  • 100 ml extra-virgin olive oil 
  • 2 onions, finely chopped 
  • 1 carrot, finely chopped 
  • 1 garlic clove, finely chopped 
  • 1–2 bay leaves 
  • 250 ml (1 cup) dry white wine 
  • 500 ml (2 cups) good-quality chicken or vegetable stock 
  • 1 tablespoon tomato paste 


  • 1 garlic clove, finely chopped 
  • 3–4 tablespoons finely chopped flat-leaf parsley 
  • finely grated zest of 1 lemon 
  • Season the osso buco with salt and pepper.  


Heat 3 tablespoons of the olive oil in a large heavy-based saucepan, add the osso buco, in batches if need be, and brown on each side for 2–3 minutes. Transfer to a bowl and set aside. 

Heat the remaining olive oil in the pan over medium heat, add the onion, carrot, garlic and bay leaves and cook until the onion is softened. Turn up the heat to medium–high and deglaze with the wine, scraping up any bits caught on the base. Allow it to bubble away for 1–2 minutes to cook out the alcohol. Tip in the stock and tomato paste, stir and bring to the boil. Reduce the heat to low and return the osso buco to the pan. Taste for seasoning and adjust accordingly. Cover with the lid and simmer for 2 1/2–3 hours or until the meat easily comes away from the bone. Remove the osso buco, paying attention not to separate it from the marrow. Increase the heat to high and reduce the sauce for 5–8 minutes, then return the osso buco to the pan. Set aside. 

Combine all the gremolata ingredients in a small bowl and mix well. 

Place some grilled sourdough onto serving plates and arrange the osso buco on top, then drizzle on the cooking juices and scatter on the gremolata.