Ossobuco with gremolata

  • serves 4
  • Easy

Try this classic Italian dish as an alternative to a Sunday roast. The fresh, zesty gremolata lifts the rich sauce of the Ossobuco.



  • veal shin 4 slices, about 4-5cm thick
  • flour for dusting
  • olive oil
  • carrots 2, peeled
  • onion 1, halved and peeled
  • celery 2 sticks
  • garlic 2 cloves
  • bay leaves 2
  • veal or chicken stock 750ml


  • flat-leaf parsley a handful, finely chopped
  • lemon 1, zest grated
  • garlic 1 clove, finely chopped


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Season the slices of shin really well and then roll them in the flour and grind a bit more pepper over them. Heat a wide frying pan with 4 tbsp oil, drop in the meat and let it start to brown. When it’s golden turn over and cook the other side for the same time.

  • Step 2

    Put all the vegetables into a food processor and finely chop. Take the meat out of the pan, drop in the veg, then add the herbs and cook for 5 minutes until softened.

  • Step 3

    Lay the meat in a wide ovenproof casserole with a lid, tip over the cooked veg and pour over the stock. Cover with a lid or foil and put in the oven for 2 hours.

  • Step 4

    To make the gremolata, mix all the ingredients, season well and scatter over the veal before serving.

Nutritional Information

  • Kcals 385
  • Carbs 10.7g
  • Protein 40.2g
  • Fat 19.3g
  • Salt 1.92g
  • Fibre 2.4g