Main course
Ossobuco with gremolata
Braises itself tender — the fresh gremolata at the end steals the show.
Ossobuco braises for hours without you doing a thing, until the meat falls off the bone. No veal shank at the supermarket? Take beef shank or chicken thighs — same method, same deep flavour. The fresh gremolata at the end wakes the dish up.
Method
- Dust the meat with flour, salt and pepper. Sear it in oil and butter until brown all over and remove from the pan.
- Cook the onion, carrot and celery until soft and add the garlic. Deglaze with the wine and let it reduce.
- Add tomatoes, stock and bay, return the meat. Lid on and braise 2-2.5 hours gently until meltingly tender (or in the oven at 160 °C).
- Just before serving, mix the gremolata: lemon zest, fine garlic and parsley.
- Serve the meat with the sauce and scatter the gremolata generously over the top.
The bluff
Gremolata as the finale
The braise does the heavy lifting, but the bluff is the contrast finish: fresh gremolata (lemon zest, garlic, parsley) at the end brings a freshness and aroma that make the rich meat pop. Spoon the sauce underneath, meat on top, gremolata as a colourful crown.
Plating — how to make it look expensive
- Deep plate: risotto or mash first, then the meat with a spoon of glossy sauce.
- Gremolata as a bright green accent on top for colour and aroma.
- Keep the rim clean; wipe with kitchen paper for a sharp plate.
What you say at the table
“This just simmered gently for a couple of hours.”
“That gremolata really finishes it, don't you think?”
Make it complete
Classic with creamy saffron risotto or polenta; otherwise a smooth mashed potato.
What to drink
A robust Italian red (Barbera or Chianti).
Foto via Pexels