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Osso Buchi di Vitello con Gremolata di Pinoli e Prezzemolo

(Veal Osso Buchi with Pine nuts and Parsley “Gremolata” style)

(Serves 6)


6 pcs. or 200 gr. Osso Buchi, cleaned and cut to -prevent from curling

Flour to dredge meat

6+6 Tbsp. EVOO

1 med. onion, finely chopped

2 cloves garlic, minced

1 cup or 250 ml. white wine

2 cups or 500 ml. peeled tomato’s, finely chopped

2 cups or 500 ml. vegetable broth

1 sprig rosemary, finely chopped

10 juniper berries, crushed

2 pcs. cinnamon stick

salt and pepper

Ingredients: Gremolata

2 oz. or 50 gr. pine nuts, toasted

10 sprigs parsley

1 clove garlic

½ lemon zest


1. In a wide pot over medium high heat, add 6 tablespoons of EVOO. Dredge the Osso buchi with flour

And sear in pot on both sides, remove from pot and set aside.

2. In the same pot, and the rest of the EVOO, onions, and garlic and cook for 4 to 5 minutes until translucent. Then add the Osso Buchi, rosemary, juniper berries, cinnamon pieces, salt, pepper,

3. Add wine and let evaporate, then add the tomato and half of the broth and bring to a boil. Cook

until the meat is tender to the toothpick.

Note: If needed you can add more broth!

Method for Gremolata

4. Place all the ingredients on a cutting board and finely chop, sprinkle over Osso Buchi before serving or keep gremoata on a bowl and allow guests to top on their own!

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia

Culinary Studio

91 Friuli Crt.Un #13

Woodbridge, Ont.