Osso buco with zesty gremolata
Veal osso buco, crushed tomatoes [tomato puree, citric acid], onion, carrot, chicken stock [free range chicken bones, veg (onion, carrot, celery), bay leaves, garlic, parsley, black pepper], white wine, celery, olive oil, garlic, tomato paste [tomato, water, salt], salt.
Gremolata: olive oil, parsley, lemon juice, lemon zest, garlic, rosemary, salt.
|Per 100g||Per Pack|
Please note: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.
Defrost fully, remove the plastic bag and sachet of gremolata.
Oven: cover with foil and heat in a 200°C oven (FF) for 20- 25 minutes or piping hot.
Microwave: remove the sachet and defrost in a bowl of warm water. Cover the osso buco and microwave till piping hot.
Serve with buttered mash potato and drizzle with gremolata before serving with a simple leaf salad on the side.