Osso buco with gremolata recipe

As seen on Rick Stein’s Food Stories on BBC Two, this is Rick’s osso buco with gremolata recipe. Rick discovers on his visit to Glasgow that a lot of Italian’s moved to the city in the 1800’s and their impact on the food scene. He cook’s this traditional Italian dish served with risotto Milanese and gremolata back in his kitchen in Padstow with his son, Jack.

Ingredients for Rick’s Osso buco with gremolata recipe

SERVES 4

• 1.5 kg shin of veal, cut into slices approx 4 cm thick
• 4 tablespoons olive oil
• 25g plain flour
• 1 onion, chopped
• 1 small carrot, chopped
• 1 celery stalk, chopped
• Leaves from 1 sprig of rosemary
• 2 sage leaves
• 150ml dry white wine
• 2 tomatoes, skinned and chopped
• 600ml beef stock
• 1 pared strip of lemon zest
• Salt and freshly ground black pepper

For the risotto Milanese

• 1.2 litres beef stock
• A small pinch of saffron strands
• 50g unsalted butter
• 60ml dry white wine
• 2 shallots, finely chopped
• 225g risotto rice, such as Carnaroli or Arborio

For the gremolata

• 1 garlic clove, peeled
• A small handful of flat-leaf parsley leaves
• 1 pared strip of lemon zest

How to make Rick’s Osso buco with gremolata recipe

1. Season the slices of veal with 1⁄2 teaspoon of salt and leave for 20 minutes before cooking. Heat the olive oil in a heavy-based flameproof casserole dish. Coat the pieces of veal economically with the flour, pat off the excess and fry until nicely browned on both sides. Transfer to a plate, taking care not to disturb the marrow. 
   
2. Add the vegetables, rosemary leaves and sage to the pan and fry until lightly browned. Add the wine and tomatoes and cook until the wine has almost completely evaporated. Return the meat to the pan and add the beef stock, pared lemon zest, 1⁄2 teaspoon of salt and some pepper. Bring up to the boil, then immediately turn down to just simmering and cover with a lid and simmer gently for 1 hour, don’t allow it to boil or the fat in the sauce with make it appear milky. Uncover and skim off the excess fat from the surface. Increase the heat slightly and simmer more vigorously for 30 minutes to reduce and concentrate the flavour of the sauce.
   
3. Meanwhile, make the risotto Milanese. Put the beef broth into a pan and bring to the boil. Reduce the heat, add the saffron and keep hot. Melt half the butter in a pan, add the shallots and cook gently for 3–4 minutes, until soft but not browned. Add the rice and turn it over for a couple of minutes until all the grains are coated in the butter, add the wine and let it bubble down until absorbed. Add a ladleful of the hot stock and stir over a medium heat until it has all been absorbed before adding another. Continue like this for about 20 minutes, stirring constantly, until you have added all the stock and the rice is tender and creamy but still a little al dente. Stir in the remaining butter and season to taste with salt and pepper.
   
4. For the gremolata, chop the garlic, parsley and lemon together quite finely. Sprinkle it over the top of the stew and then spoon into 4 warmed, deep plates. Spoon the risotto Milanese alongside and serve.

Happy cooking