Turn a budget cut, like osso buco, into a hearty soup sprinkled with herby gremolata.
- Heat the oil in a large saucepan over medium heat. Add one-quarter of the veal and cook, stirring occasionally, for 2-3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining veal, reheating pan between batches.
- Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the carrot, stock, tomato, bay leaf and veal. Bring to the boil. Reduce heat to medium and simmer, covered, for 1 1/2 hours or until the veal falls off the bone. Remove from heat. Set aside for 10 minutes to cool slightly.
- Meanwhile, to make the gremolata, combine the lemon rind, parsley and garlic in a small bowl. Set aside.
- Remove veal from the soup. Remove meat from bones and discard bones. Coarsely chop veal and return to soup. Taste and season with salt and pepper.
- Ladle soup evenly among serving bowls. Sprinkle with gremolata and serve immediately.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set