braised ossobuco beef recipe, Spanish meat recipes Spanish Meat Recipes 0 0 5 0

Braised Ossobuco with Gremolata

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.

2hr 50 mins

4 people

Ingredients
Method

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

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!

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

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

£19.00

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Over 18

Milenrama Rioja Tinto 2020

£10.50
£8.40

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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Braised Ossobuco with Gremolata

Galician Beef Ossobuco