Osso buco soup with gremolata
Ingredients:
- 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.