Name: Osso Bucco with Gremolata
Prep time: 10 min
Cook time: 135 min
Ingredients: 1 ½ kg veal osso bucco; 40 g plain flour; 1 tbsp olive oil; 2 brown onion (chopped); 2 clove garlic (crushed); 2 celery (stalks chopped); 2 carrots (chopped); 250 ml white wine (dry); 400 g diced tomatoes (canned, no added salt); 2 tbsp tomato paste (no added salt); 250 ml reduced salt beef stock; 3 fresh thyme; ground black pepper; ½ cup fresh flat-leaf parsley (chopped); 2 tsp lemon rind (finely grated); 1 clove garlic (crushed)

Dinner

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
2 15

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Ingredients

1 ½ kg veal osso bucco
40 g plain flour
1 tbsp olive oil
2 brown onion chopped
2 clove garlic crushed
2 celery stalks chopped
2 carrots chopped
250 ml white wine dry
400 g diced tomatoes canned, no added salt
2 tbsp tomato paste no added salt
250 ml reduced salt beef stock
3 fresh thyme
ground black pepper

Gremolata

½ cup fresh flat-leaf parsley chopped
2 tsp lemon rind finely grated
1 clove garlic crushed

Method

Lightly coat osso bucco in flour. Shake off any excess. Heat oil in a large non-stick casserole dish over a medium heat. Add osso bucco and cook for 2-3 minutes until well browned on both sides. Remove from casserole dish and set aside.
Add onion, garlic, celery and carrots to the casserole dish. Cook, stirring, until vegetables soften. Add wine and bring to the boil. Stir in tinned tomatoes, tomato paste, stock and thyme. Season with freshly ground black pepper. Bring to the boil.
Return veal to the casserole dish. Cover and simmer for 90 minutes. Uncover dish and simmer for a further 30 minutes, or until veal starts to fall off the bone and sauce thickens.
Gremolata: Place parsley, lemon rind, garlic and salt in a bowl and mix to combine.
Serve osso bucco with gremolata and steamed greens.

Notes

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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