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|
This dish can also be heated in the microwave. Firstly, peel back the plastic film and remove the sachet, lay the film back over the dish and microwave till piping hot. Serve drizzled with gremolata.