What you'll need
- 4 tablespoons cooking oil
- 1⁄2 onion, diced
- 1⁄2 carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, sliced
- 1 tablespoon thyme, chopped
- 2 bay leaves
- 1 cup red wine
- 1 can chopped tomatoes
- 1 cup chicken stock
- 2 small veal shank pieces (osso bucco cut)
- flour to dust
- 2 cups milk
- 1 parsnip, peeled and chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon oregano, finely chopped
- zest of 1⁄2 lemon
- zest of 1⁄2 orange
- zest of 1⁄2 lime
The easy bit
- Preheat oven to 220°C.
- In a heavy-based pot, heat 2 tablespoons of cooking oil and sweat off the onion, carrot, celery, half the garlic, the thyme and 1 bay leaf for 5 minutes.
- Add wine and reduce by half, then add tomatoes and chicken stock. Cook on a low heat until dark red oils form on the top.
- Lightly dust the shank pieces with flour, and seal in remaining oil until golden brown. Place in a small, deep baking tray and pour over the sauce. It must cover at least three-quarters of the meat – if not, add chicken stock to adjust. Cover with aluminium foil, and braise in oven for 11⁄2 hours or until the meat falls off the bone.
- Combine all gremolata ingredients, place on a tray with absorbent paper and leave out to dry.
- In another pot, combine milk, parsnip, remaining bay leaf and remaining garlic and simmer until parsnip is soft.
- Remove and discard bay leaf. Lift the parsnip out of the liquid and place into food processor. Process until smooth, adding liquid as required to obtain a smooth consistency.
- Serve osso bucco on parsnip and garnish with gremolata.