Ossobuco in gremolata

Name: Ossobuco in gremolata (Braised veal shin with parsley and lemon zest)
Yield: Serves 6
Cuisine: Italian
Ingredients: 30 g (½ cup) finely chopped parsley; zest of 1 lemon, finely chopped or grated; 1 garlic clove, peeled and finely chopped; about 60 g (½ cup) plain (all-purpose) flour for dusting the veal; 500 ml (2 cups) water; 250 ml (1 cup) red wine; 1 medium onion, peeled; 1 celery stalk, washed and trimmed; 5 tablespoons olive oil; 6 large slices of veal shin with bone marrow, each about 2 cm (¾ in) thick; 2 medium carrots, peeled

Braised veal shin with parsley and lemon zest

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This dish may be cooked in a stockpot on the stovetop. Alternatively, the meat may be browned first in a frying pan, then transferred to an oven dish and completed in the oven. The cooked veal shins are served with their marrow and sprinkled with a mixture of chopped parsley, garlic and lemon zest.

Ingredients

2 medium carrots, peeled
1 medium onion, peeled
1 celery stalk, washed and trimmed

Europe
Italy
Main course
Tuscany
October
Mediterranean

Method

Preheat the oven to 160°C (325°F/Gas 3). Put the carrot, onion and celery into a blender or food processor and pulse chop until they are almost minced (or chop up very finely by hand). Heat 3 tablespoons