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> > Osso Buco With Gremolata and Mashed Potato

Osso Buco With Gremolata and Mashed Potato

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A hearty meal perfect for the colder months

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"Osso buco is Italian for “hole in the bone”. This is a wonderful winter dish that is incredibly easy to prepare. It cooks away in gentle heat until it becomes a delectable source of wonderful flavour and nutrition. I generally make twice as much as I need and freeze the excess for an easy meal in the future. “Cook once, eat twice!” Wholefoods chef Holly Davis

 

Servings

Prep Time

Cook Time

4 People 30 Minutes 2-3 Hours Depending on Size

 

Ingredients

Osso Buco

  • 4-8 pieces beef osso buco (even sized pieces are best)
  • 1/2 cup unbleached white self-raising spelt flour* or fine rice flour, seasoned with salt and pepper
  • 1 cup ghee
  • 750  ml bottle of tomato passata
  • 2 cups red wine
  • 2 cups beef or chicken stock
  • 2 sprigs thyme
  • 1 sprig rosemary
  • Sea salt and pepper

Gremolata

  • 1/2 bunch continental parsley
  • 1/2   lemon zest only
  • 1 small clove garlic
  • Sea salt and pepper

 

Method

Osso Buco

1. Preheat oven to 180?C.
2. Roll the osso buco in the seasoned flour.
3. Heat ghee and olive oil in a frying pan.
4. Fry the meat to seal and brown both sides.
5. Place the browned meat into a deep baking dish and add the remaining ingredients.
6. Cover with baking paper to seal.
7. Bake for 30 minutes then turn heat down to 140–150?C.
8. Continue to bake for 2-3 hours. The time this takes depends on the size of the cuts, test using two forks, it is ready when it is soft and easy to pull apart.

 

 

Gremolata

1. Combine and toss all ingredients together until damp.
2. Store in an airtight jar in the fridge. Keeps for 3–5 days.

 

 

Recipe Notes

This meaty dish is traditionally served with creamy mashed potato. If you like add a chunk of celeriac to the potatoes and cook until all are soft then mash together with a generous amount of butter, salt and pepper. Make only what you will eat now, as mashed potato does not freeze well.

 

About the Recipe Contributor

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

 

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