Veal osso bucco with gremolata

Tasty Veal osso bucco with gremolata Recipe

Dinner cooks itself and it almost cleans up, too – there’s only one pot for you to wash up.
Veal osso bucco with gremolata
Prep Time : 0:15 | Cook Time : 8:00 | Total Time : 8:15 | Serving : 4 person.


  • 50g (1/3 cup) plain flour

  • 8 (about 1.5kg) veal osso bucco (shin slices)

  • 1 x 400g can diced tomatoes

  • 250ml (1 cup) Massel chicken style liquid stock

  • 125ml (1/2 cup) white wine

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 dried bay leaves

  • 6 sprigs fresh lemon thyme

  • Cooked risoni pasta, to serve


  • 1/2 cup chopped fresh continental parsley

  • 2 garlic cloves, finely chopped

  • 2 teaspoons finely grated lemon rind


  • Step 1

    Place the flour on a large plate. Add veal and toss to coat. Shake off excess.

  • Step 2

    Place the veal, tomato, stock, wine, onion, garlic, bay leaves and 2 thyme sprigs in the slow cooker. Cover and cook on low for 8 hours or until the veal is tender and falls off the bone. Stir in the remaining thyme. Season with salt and pepper.

  • Step 3

    To make the gremolata, combine the parsley, garlic and lemon rind in a bowl.

  • Step 4

    Divide the risoni among serving plates and top with the veal mixture. Sprinkle with the gremolata to serve.

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