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Osso Bucco with gremolata

Osso Bucco with gremolata

6-8 paragraph veal shanks (cut across the bone)

  • 4 carrots

  • 4 stalks celery

  • 2 cans peeled tomatoes

  • 1 can of tomato paste

  • 2.5 dl white wine

  • 2.5 dl beef bouillon

  • flour

  • 2 onions

  • 4 cloves garlic

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • 2 bay leaves

  • olive oil

  • salt and pepper

 

Carrots, celery, onions and garlic are cut into cubes. Season the shanks with salt and pepper. Turn them in flour and fry them light brown in olive oil. Take them out of the cast iron pot and set aside. Sauté the vegetables in olive oil. Add the dried spices and tomato paste. Then pour in the white wine, broth and peeled tomatoes. Add the veal shanks into the tomato sauce. Give it a quick boil. Put the lid on the pot and place it in a 175 degrees oven, where it continue to cook for about 2.5 hours. Every 30 min. stir lightly. Serve the Osso Bucco with pasta and gremolata on top.

Gremolata:

  • grated peel of 1 organic lemon

  • 1 bunch parsley

  • 50 g parmesan

  • 2 cloves garlic

Blend everything.

 

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