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Braised Ossobuco with Gremolata

4 people
Easy

Prep time
20 mins

Cook time
2hr 30 mins

Total time
2hr 50 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

4 pieces of Galician ossobuco beef shanks
Plain flour seasoned with salt and pepper
4 tbsp olive oil
1 onion, finely chopped
2 sticks of celery, finely diced
1 carrot, peeled finely diced
1 bay leaf
1 sprig of rosemary
2 tbsp tomato puree
500ml rioja red wine
1ltr beef stock
For the Gremolata:
1/2 bunch flat-leaf parsley
Zest of 1 lemon
1 garlic clove

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Introduction

Autumn is here and there is nothing better than a slow cooked piece of Galician beef ossobuco braised in rioja and served with some zingy gremolata. This braised ossobuco beef recipe is best made in advance and heated before serving. Perfect with a side dish of saffron paella rice but it also works well with roasted potatoes, creamy mash or some crusty bread.

Method

Place a heavy-based casserole dish over a high heat and add a splash of oil. Dust the pieces of beef in seasoned flour and fry until nicely browned on both sides. Remove from the pan and set aside.
Turn the heat down and add another dash of oil with the onion, celery, carrot and garlic. Season with salt and cook until softened.
Add the rosemary, bay leaf and tomato purée and stir for a further 2 minutes.
Return the meat to the pan and pour in the wine. Reduce by a third then add the hot stock. Simmer for 2 hours, or until the meat is tender.
To make the gremolata, finely chop the parsley and place in a bowl. Add the garlic and lemon zest and mix together.
To serve, sprinkle the gremolata over the ossobuco. This dish is traditionally eaten with saffron rice, but you could also have it with creamy mashed potatoes or crusty bread. Don’t forget to scoop out the delicious, rich marrow from the holes of the bones!

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Galician Beef Ossobuco 1.1Kg

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Milenrama Rioja Tinto 2022

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Braised Ossobuco with Gremolata

Ingredients

Introduction

Method

Shop Ingredients

Galician Beef Ossobuco 1.1Kg

Milenrama Rioja Tinto 2022

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