The definitive Italian cool weather dish: veal shin cooked on the bone with wine, stock and herbs till sticky and tender. Despite its meaty machismo, our veal osso buco is lighter than some, using white wine and homemade chicken stock, rather than red wine and veal. Nestled among the slices of veal we're supplying a traditional gremolata (a garnish of lemon zest, garlic, parsley) in a little tub for you to sprinkle on when serving - remove this before cooking (you didn't really need us to tell you that, did you?). Defrost then reheat in a 180C oven, covered with foil, for about 25 minutes or until heated through. Sprinkle with the gremolata before serving. Serving size, two good sized pieces of osso buco and sauce, to serve two adults.
veal osso buco, olive oil, onion, celery, carrot, garlic, white wine, tomato paste, tomatoes, bay leaf, chicken stock, parsley, lemon zest, garlic
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
The traditional accompaniment for osso buco is a risotto Milanese, flavoured with saffron, but mashed potato or soft polenta would work just as well with a rocket and parmesan salad on the side.