Steps
- Season the Ossu Buco on both sides with salt and pepper, then lightly dust with flour.
- Brown off the Osso Buco on both sides in a hot pan, then transfer to a large roasting dish.
- Add olive oil to the cooking pan then add 1 finely diced onion, carrot, celery, garlic, and 1 red chilli.
- Allow to sweat and soften for 5-7 mins stirring frequently.
- Add 1 cup of red wine to the pan and allow to reduce slightly.
- Pour the simmered vegetables over the browned Osso Buco in the roasting dish.
- Add 1-1.5 bottles of quality Passata just covering the meat.
- Wrap tightly with foil and place in a preheated oven at 160C.
- Meanwhile prepare the Gremolata which consists of finely chopped Italian parsley and lemon zest. Combine in a mixing bowl and set aside.
- Remove the Osso Buco and allow to rest on the bench for 15 minutes before serving.
- Place the Osso Buco on a plate and serve alongside polenta.
- Drizzle on a generous amount of the sauce.
- Garnish with plenty of the freshly prepared Gremolata on top and enjoy!
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