Recipes

Recipe: Osso bucco-style veal chops with green olive gremilata

Recipe: Osso bucco-style veal chops with green olive gremilata

Image: Mowie Kay

Recipes

Recipe: Osso bucco-style veal chops with green olive gremilata

Osso buco veal is a classic Milanese dish, in which the meat is braised with vegetables, broth and wine. Serve it with a dry Italian white, such as an Orvieto or a Verdicchio dei Castelli di Jesi, or opt for an Italian red like a Barbera.

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Ingredients

  • 4 large veal chops, about 21⁄4 lbs 2 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1  rib celery, thinly sliced
  • 2  cloves garlic, minced
  • 2⁄3 cup Italian dry white wine, such as Pinot Grigio
  • 1 cup passata or strained tomatoes
  • 11⁄4 cups light vegetable or chicken stock, divided Finely grated zest of 1 lemon
  • 10 pitted green olives, finely chopped
  • 3 rounded tbsp chopped fresh parsley

 

Directions

Trim any excess fat from the veal. Add the oil to a large shallow skillet set over medium-high heat. Cook for 1 minute; add the butter. When the butter stops foaming, add the veal and fry until they’re nicely browned, about 3 minutes per side. Remove the veal from the skillet and set aside.

Reduce the heat to low. Add the onion and celery to the skillet and cook until softened, 5 to 6 minutes. Stir in the garlic; increase the heat to high and add the wine. Let the wine cook for a few minutes, until it has reduced by half, then add the passata and a scant 1 cup of the stock, stirring well. Return the veal to the skillet, spooning the sauce overtop. Reduce to a simmer and partially cover the pan. Cook gently, turn- ing the veal halfway through and adding more stock if the meat is getting dry, until the veal is tender and cooked through, 30 to 40 minutes.

Meanwhile, to prepare the gremolata, stir together the lemon zest, olives and parsley in a bowl. When the veal is ready, add half the gremolata to the skillet and stir to combine. Reduce the heat to low and cook for 5 minutes to allow the flavours to blend.

Transfer the veal to four warm plates, spoon the sauce overtop and sprinkle with the remaining gremolata. Serve with saffron risotto, rice or a green salad.

Serves 4
 


Excerpted from Wine Lover's Kitchen by Fiona Beckett. Recipes Copyright © 2017. Excerpted by permission of Simon and Schuster. All rights reserved.

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"Wine Lover's Kitchen: Delicious Recipes for Cooking With Wine" by Fiona Beckett, $32, amazon.ca.

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Recipes

Recipe: Osso bucco-style veal chops with green olive gremilata