French Osso Bucco with Germolata

One day while searching for something to cook with the basic staple vegetables we had in the fridge I came across this recipe on SBS food. Ben was never really a fan of osso buco so I knew the flavours had to be amazing to make this a regular dish in our home! And it was! Here we are many years later still serving this dish for our family and at dinner parties! It really is a crowd pleaser!

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French Osso Bucco with Germolota

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Course

Main Dish

Cuisine

French

Keyword

Bay Leaf, Carrots, Celery, Garlic, Onion, Osso Buco, Parsley, tomatoes

Servings

Ingredients

• 3 tbs organic olive oil
• 2 kg organic osso buco
• organic plain flour to dust
• 2 organic onions diced
• 3 stalks organic celery diced
• 3 organic carrots diced
• 2 organic bay leaves
• 250 ml organic dry white wine
• 400 g organic tinned tomatoes

Gremolata

• 4 tbs organic flat leaf parsley diced
• 4 organic garlic cloves diced
• 1 organic lemon zested

Course Main Dish Cuisine French Keyword Bay Leaf, Carrots, Celery, Garlic, Onion, Osso Buco, Parsley, tomatoes Servings Ingredients 3 tbs organic olive oil 2 kg organic osso buco organic plain flour to dust 2 organic onions diced 3 stalks organic celery diced 3 organic carrots diced 2 organic bay leaves 250 ml organic dry white wine 400 g organic tinned tomatoes Gremolata 4 tbs organic flat leaf parsley diced 4 organic garlic cloves diced 1 organic lemon zested

Votes: 1 Rating: 5 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Heat the oil in a large frying pan over medium heat.
2. Coat the osso buco with flour and salt and pepper to taste and add to the frying pan. Cook in batches for five minutes, until browned on both sides. Remove the osso buco from the frying pan and set aside.
3. Add onion, celery and carrots to the frying pan and cook, stirring continuously until soft. (Approx. 10 minutes) Return the osso buco to the frying pan, add the bay leaves, wine and tinned tomatoes. Gently combine and allow to simmer for 2 minutes. Cover and simmer for a further 1 and a half hours.
4. Add salt and pepper and cook for a further 20 minutes.
5. Meanwhile combine all the ingredients for the germolata in a bowl and combine.
6. Once cooked serve the osso buco on a bed of mashed potato, topped with vegetables and pan juices and a sprinkling of germolata over the top. Enjoy!