Osso buco

Osso buco

OMG! I Can Eat That?
Mark Roper


Quantity Ingredient
8 pieces veal osso buco
sea salt and freshly ground pepper
2 tablespoons olive oil
1 teaspoon butter
150g onion, chopped
140g celery, chopped
150g carrot, chopped
2 sprigs rosemary, chopped
1 sprig thyme
1 bay leaf
125ml white wine
2 x 400 g tins tomatoes
5 garlic cloves, chopped
500ml salt-reduced beef stock


Quantity Ingredient
2 lemons, zested
1 small handful flat-leaf parsley, chopped
2 garlic cloves, freshly chopped


  1. Season the veal with sea salt and pepper. Heat 1 tablespoon of the olive oil and the butter in a large heavy-based casserole dish over medium heat. Add the veal and brown lightly.
  2. Remove from the pan and set aside. In the same pot, add the other tablespoon of oil and sauté the chopped onions until transparent.
  3. Add the celery, carrots, rosemary, thyme and bay leaf and stir. Cook for a few minutes, then add the white wine and stir well.
  4. Place the veal on top of the vegetables, add the tomatoes and garlic and enough stock to cover the meat.
  5. Bring to the boil, then lower the heat to a simmer and add a lid of baking paper cut to size to fit on top of the liquid. This will keep the meat tender and moist. Pop on the lid as well.
  6. Simmer for 45 minutes, then check to make sure there is still plenty of sauce. If not, add a little more stock. Cover and cook for a further 45 minutes.
  7. Remove both lids and simmer for about 15 minutes to help the sauce thicken.
  8. To make the gremolata, combine the lemon zest, parsley and garlic in a bowl.
  9. To serve, ladle the meat and veggies in a warmed bowl and sprinkle generously with the gremolata. Serve with cauliflower rice.
OMG I Can Eat That
low fat
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