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How to make Osso bucco with orange gremolata

Yield = 8
Prep time: 0:15
Cook time: 2:30
Total time: 2:45

Ingredients

  • 1 cup plain flour
  • 6-8 beef osso bucco, bone in, about 2-2 1/4 kg
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter
  • 2 onions, cut into 2cm pieces
  • 2 celery stalks, cut into 2cm pieces
  • 2 carrots, cut into 2cm pieces
  • 4 cloves garlic, roughly chopped
  • 2 bay leaves
  • 10 stems parsley
  • 2 cups marsala or white wine
  • 6 cups chicken stock
  • 3 cups cherry tomatoes, cut in half
  • Zest of 2 oranges
  • 4 tablespoons fresh parsley, chopped

Method

  • Step 1 In a large shallow bowl, season flour with salt and pepper. Season beef on both sides with salt and pepper and coat beef in flour, shake off any excess. Set aside.
  • Step 2 Place 2 large frypans with high sides over medium heat and divide oil and butter between the two. Sear the beef on all sides until nicely browned, about 2-3 minutes per side, then set aside on a plate.
  • Step 3 Add half the onions, celery, carrot, garlic, bay leaf and parsley stems to one pan. Add the remaining vegetables and herbs to the other. Cook until onions have softened, about 3-4 minutes. Season with salt and pepper.
  • Step 4 Raise heat to high on both pans, add wine to both and allow wine to almost completely reduce, about 5 minutes. Divide beef between each pan. Divide the stock and tomatoes evenly among the two pans and bring to the boil.
  • Step 5 Reduce heat to low, cover each pan and simmer gently for about 2 hours or until meat is tender, basting the meat occasionally as it cooks.
  • Step 6 Remove lids and continue to simmer uncovered until sauce reduces enough to lightly coat the back of a spoon, about 15 minutes.
  • Step 7 In a small mixing bowl combine orange zest and parsley.
  • Step 8 To serve, place beef onto serving plates and spoon some of the reduced braising liquid over each piece of meat. Top with a sprinkle of the zest and parsley mix and serve.