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Osso Buco ai Funghi con Gremdolada

( Serves 4 )

1000 gr. osso buco of Veal choice 100 gr. dry white wine
or Provimi, cut 4cm thick 200 gr. vegetable broth
300 gr. sauté mushroom mix 50 gr. tomato paste
150 gr. onion, minced 20 gr. rosemary
100 gr. celery, minced 20 gr. parsley
100 gr. carrot, minced 10 gr. lemon peel
100 gr. flour 2 gr. garlic clove
100 gr. oil, for frying pinch of salt

1. Wash and dry the osso buco and dredge in flour on both sides. Place pan with oil on
medium heat and add the osso buco, sear on all sides until brown.
2. Add the white wine and turn them over, as soon as the wine has evaporated, remove
from pan and set aside.
3. In the same frying pan using the remaining oil, fry the vegetables, approximately
5 minutes. Add tomato paste and cook for another 2 minutes.
4. Return the osso buco to the pan, add the vegetable broth, mushrooms and cover over
Low heat for approximately 90 minutes (1½ hrs.) If too dry add some water.
Method for Gremolada:
5. Chop rosemary, parsley and garlic with lemon peel and mix well. When the osso buco
Is ready season to taste with salt and pepper and add the gremolada and serve.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.