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Osso Bucco is a cheap veal shank braised slowly so that it can be cut with a fork! So in my favourite slow cooking style this bubbled away on a low heat.
2 tablespoons olive oil
1 onion finely chopped
1 garlic clove crushed
1 kg osso bucco
2 tablespoons flour
400g tin chopped tomatoes
250 ml white wine
250 ml chicken stock
2 tablespoons finely chopped parsley
2 teaspoons grated lemon zest
1 teaspoon finely chopped garlic
Heat half the oil in a large shallow flameproof casserole dish or pan.
Add onion and sauté over low heat for 10 minutes until soft and golden.
Add the garlic - cook for 1 minute and remove from pan.
Heat remaining oil in pan and brown osso bucco over medium heat for 6-7 minutes, turn once, remove from pan.
Return onions to the pan add flour, cook for 30 seconds, remove from the heat and slowly stir in the tomatoes, wine and stock until well combined.
Add the meat and bring to the boil, stirring.
Cover reduce heat to low and gently simmer for 2.5 hours or until the meat falls from the bone.
To make the gremolata .....
In a small bowl mix together all the ingredients - easy!
Serve with risotto or plain white rice or lashings of creamy mashed potato sprinkle over the gremolata. Yumo! Happy 4th July !