Osso bucco with orange gremolata

Osso bucco with orange gremolata


There is nothing nicer than the smell of Curtis Stones slow cooked osso bucco on a cold winters day!

The ingredient of Osso bucco with orange gremolata

  1. 1 cup plain flour
  2. 6-8 beef osso bucco, bone in, about 2-2 1/4 kg
  3. 1/4 cup olive oil
  4. 2 tablespoons unsalted butter
  5. 2 onions, cut into 2cm pieces
  6. 2 celery stalks, cut into 2cm pieces
  7. 2 carrots, cut into 2cm pieces
  8. 4 cloves garlic, roughly chopped
  9. 2 bay leaves
  10. 10 stems parsley
  11. 2 cups marsala or white wine
  12. 6 cups chicken stock
  13. 3 cups cherry tomatoes, cut in half
  14. Zest of 2 oranges
  15. 4 tablespoons fresh parsley, chopped

The instruction how to make Osso bucco with orange gremolata

  1. In a large shallow bowl, season flour with salt and pepper. Season beef on both sides with salt and pepper and coat beef in flour, shake off any excess. Set aside.
  2. Place 2 large frypans with high sides over medium heat and divide oil and butter between the two. Sear the beef on all sides until nicely browned, about 2-3 minutes per side, then set aside on a plate.
  3. Add half the onions, celery, carrot, garlic, bay leaf and parsley stems to one pan. Add the remaining vegetables and herbs to the other. Cook until onions have softened, about 3-4 minutes. Season with salt and pepper.
  4. Raise heat to high on both pans, add wine to both and allow wine to almost completely reduce, about 5 minutes. Divide beef between each pan. Divide the stock and tomatoes evenly among the two pans and bring to the boil.
  5. Reduce heat to low, cover each pan and simmer gently for about 2 hours or until meat is tender, basting the meat occasionally as it cooks.
  6. Remove lids and continue to simmer uncovered until sauce reduces enough to lightly coat the back of a spoon, about 15 minutes.
  7. In a small mixing bowl combine orange zest and parsley.
  8. To serve, place beef onto serving plates and spoon some of the reduced braising liquid over each piece of meat. Top with a sprinkle of the zest and parsley mix and serve.

Nutritions of Osso bucco with orange gremolata

calories: 696.924 calories
calories: 32.3 grams fat
calories: 11.1 grams saturated fat
calories: 44 grams carbohydrates
calories: 11.6 grams sugar
calories: 42.1 grams protein
calories: 141 milligrams cholesterol
calories: 2053 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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