Osso Bucco with Gremolata

Definitely one of my favourite and most heart warming meals for a Winter warmer


1.5kg Ossobucco

1 large onion, finely chopped

2 cloves garlic, crushed

425g can tomatoes

2 tbsp tomato paste

½ cup dry white wine

1 tsp sugar

Thinly peeled strip lemon rind

1 tbsp chopped fresh marjoram (omitif not available)

1 tbsp chopped fresh parsley

1 tbsp flour


2 tbsp parsley finely chopped

Grated rind of one lemon


Preheatoven to 150C

Add allingredients to a large oven proof casserole dish (preferably cast iron) andstir to combine. Add the osso bucco last and ensure there is a covering ofliquid over all the pieces. Add extra water or some stock or broth if required.Give a good grind of salt and pepper. Bake in the oven for 4 hrs.

Forgremolata, mix grated lemon rind and parsley together & sprinkle on top attime of serving.

Osso buccois traditionally served with Risotto Milanese but can be served with roastedveggies, rice or pasta.

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