Osso bucco with gremolata & green beans

Recipes / Meat

Healthy meets hearty in this version of Italian slow-cooked veal and vegies.

Recipe «Osso bucco with gremolata & green beans» presented in category Recipes / Meat, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil spray, 4 veal osso bucco, 1 leek, trimmed, thinly sliced, 2 celery sticks, trimmed, finely chopped, 1 large carrot, peeled, finely chopped , 3 garlic cloves, thinly sliced, 125ml white wine, 2 large vine-ripened tomatoes, coarsely chopped , 1 tsp Massel chicken style stock powder, 2.375L water, 2 tbsp chopped fresh continental parsley, 1 tsp finely grated lemon rind, 1 garlic clove, crushed, 340g instant polenta, Steamed green round beans, to serve.

Ingredients:

  • Olive oil spray 
  • 4 veal osso bucco 
  • 1 leek, trimmed, thinly sliced 
  • 2 celery sticks, trimmed, finely chopped 
  • 1 large carrot, peeled, finely chopped 
  • 3 garlic cloves, thinly sliced 
  • 125ml white wine 
  • 2 large vine-ripened tomatoes, coarsely chopped 
  • 1 tsp Massel chicken style stock powder 
  • 2.375L water 
  • 2 tbsp chopped fresh continental parsley 
  • 1 tsp finely grated lemon rind 
  • 1 garlic clove, crushed 
  • 340g instant polenta 
  • Steamed green round beans, to serve 

Instructions

  1. Preheat oven to 160°C. Heat a large flameproof casserole dish over high heat. Spray with oil. Cook the veal for 2 minutes each side or until browned. Transfer to a plate.
  2. Reduce heat to medium. Spray dish with oil. Cook leek, celery and carrot, stirring occasionally, for 6 minutes or until soft. Add the sliced garlic. Cook, stirring, for 1 minute or until aromatic. Add the wine. Simmer for 1-2 minutes or until the liquid reduces by half.
  3. Add the veal, tomato, stock powder and 375ml (1 1/2 cups) of the water. Stir to combine. Bring to the boil. Cover and bake for 1 1/2 hours or until veal is tender. Season with pepper.
  4. Combine the parsley, lemon rind and crushed garlic in a small bowl.
  5. Meanwhile, bring the remaining water to the boil in a saucepan over high heat. Reduce heat to low. Gradually add the polenta in a thin, steady stream, stirring until combined. Cook, stirring, for 10 minutes or until the mixture thickens and the polenta is soft.
  6. Divide polenta and beans among serving dishes. Top with veal mixture. Sprinkle with the parsley mixture.