Osso buco with gremolata

This lovely Osso Buco recipe is ideal for a winter’s dinner treat with friends and family. Perfect with a glass of ALTO.



  • 2 kg beef shin
  • 2 onions, finely chopped
  • 4 large carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 bay leaves
  • 3 fresh thyme stalks
  • 3 tins chopped tomatoes
  • 2 tsp sugar
  • 1 tsp smoked paprika
  • 500 ml beef stock
  • salt & pepper to taste
  • Gremolata :
  • zest of 2 lemons, finely chopped
  • 2 garlic cloves, minced
  • 1 cup fresh parsley, finely chopped
  • 1 tbs olive oil


Pre-heat the oven to 160°C.
In a large oven-proof pot/casserole, fry the meat in a bit of oil until browned all over.
Remove and set aside.

Fry the onions, carrots and celery for 7-10 minutes until soft, translucent and fragrant.
Add the garlic, the bay leaf and the thyme and fry for another minute.
Add the chopped tomatoes, sugar, paprika.

Stir to combine all the ingredients.
Add the meat back to the pot and pour in the beef stock.
Stir to coat the meat in the tomato and vegetables and cover the pot.

Place in the oven and allow to cook for 2-3 hours until the meat is tender and pulls apart easily.

To make the gremolata, combine all the ingredients and set aside until you’re ready to serve.
Serve the osso bucco with starch of your choice and a sprinkling of the gremolata.

Recommended wine: Try the ALTO Cabernet Sauvignon with this dish.

Source: food24

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