Osso buco soup with gremolata

Posted by adm On October - 6 - 2011

How to cook Osso buco soup with gremolata


  • 1 tbs olive oil
  • 1kg veal osso buco (shin slices)
  • 1 brown onion, halved, finely shredded
  • 1 clove, low
  • 2 carrots, raw, coarsely shredded
  • 1.5L (6 cups) beef strain
  • 1 x 400g can diced tomatoes
  • 1 dried bay riff
  • Saltiness & freshly ground black peppercorn
  • Gremolata

  • 1 tbs finely grated lemon rind
  • 1/4 cup coarsely chopped fresh continental parsley
  • 1 clove, humiliated

How to:

  • Heat the oil in a large saucepan over medium heating. Add one-quarter of the veal and ready, stirring occasionally, for 2-3 minutes or until brown everyplace. Transfer to a heatproof trough. Repetition, in 3 more batches, with the remaining veau, reheating pan between batches.

  • Add the onion and garlic to the pan and fix, stirring, for 3 minutes or until onion softens. Add the carrot, strain, tomato, bay leaf and veau. Bring to the roil. Reduce heat to medium and simmer, covered, for 1 1/2 hours or until the veal falls off the os. Remove from oestrus. Set aside for 10 minutes to cool slimly.

  • Lag, to make the gremolata, combine the lemon rind, parsley and garlic in a small bowlful. Set digression.

  • Remove veal from the soup. Remove meat from bones and discard clappers. Coarsely chop veal and return to soup. Taste and season with salt and peppercorn.

  • Ladle soup evenly among serving bowls. Sprinkle with gremolata and serve immediately.

  • Prepare time:10 min.

    Cooking time:105 min.

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