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    Braised Ossobuco with Gremolata

    Total Time 2hr 50 mins
    Serves 4 people
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    Braised Ossobuco with Gremolata
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    Prep Time
    20 mins
    Cook Time
    2hr 30 mins
    Total Time
    2hr 50 mins

    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.

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    Chef's Profile

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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