Ossobuco con Gremolata
portions
2
preparation time
45 Minutes
cooking/baking time
60 Minutes
5
Star dinner from the Dutch oven: If you want to make something really special for your
crew, then you can trump them with a homemade ossobuco con gremolata. This traditional Italian dish is not only easy to make, but also a real eye-catcher on the plate. We show you how to prepare the perfect
Ossobuco in a Dutch oven.
Ingredients
-
2 leg slices (beef)
-
2 l beef stock
-
10 tomatoes
-
1 tbsp tomato paste
-
1 bottle of Chianti
-
1 kg soup greens
-
100 g clarified butter
-
1 tbsp flour
-
2 bunches of parsley
-
1 garlic bulb
-
2 lemons
For the osso buco:
For the gremolata:
preparation
Heat the clarified butter in the lid of the Dutch oven, dust the leg slices with flour and fry until brown on both sides. Then set aside.
Chop the greens into small pieces and fry in batches in the Dutch Oven lid, fold in the tomato purée and fry briefly.
Now add the vegetables to the Dutch oven, deglaze with the Chianti and leave to simmer uncovered until the mixture thickens slightly. Then cut the tomatoes into small pieces, add to the pan and simmer. Add the stock and continue to cook until the consistency of a soup is reached.
Now place the leg slices on top and cover the pan. Turn the leg slices after 30 minutes.
For the gremolata, finely chop the parsley and garlic, grate the lemon zest and mix everything together in equal parts. Season to taste with salt and pepper. After a total of 60 minutes, the osso buco is ready and can be served with the gremolata.
