

Veal Osso Buco with Gremolata and Couscous
Slow Braised Veal Osso Buco finished with tangy lemon gremolata and jeweled couscous
Ingredients
Veal
- ½ cup plain flour
- salt and pepper
- 10 portions veal shanks cut
- for Osso Buco
- ¼ cup olive oil
- 2 red onions, finely diced
- 4 cloves garlic, finely sliced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 tsp garam masala
- ½ tsp smoked paprika
- 1 tsp cumin seeds
- 250mL white wine
- 1.2L BUITONI Sugo al Pomodoro (Coulis)
- 200mL CHEF Demi Glace Liquid
Concentrate
- 2L hot water
- 3 tbsp tomato paste
- 1 tbsp honey
Gremolata
- ½ cup finely chopped herbs – Italian parsley, rosemary and basil
- 3 tbsp lemon zest
- 20g CHEF Black Garlic Paste
Couscous
- 2½ cups couscous
- 15mL CHEF Vegetable Liquid
- Concentrate
- 2½ cups hot water
- ¼ cup olive oil
- 2 coloured peppers, finely diced
- 2 zucchinis finely diced
- 1 large red onion, finely diced
- 1 cup pomegranate seeds
- 1 bunch mint leaves, roughly torn
- Sea salt and cracked pepper
Method
- Pre-heat oven to 160°C.
- Dust veal in combined flour and seasoning.
- Sear in olive oil, remove from pan and set aside.
- Add onions, garlic, carrots and celery to pan and sauté until lightly coloured.
- Add spices and wine and let evaporate off.
- Add BUITONI Coulis, CHEF Demi Glace Liquid Concentrate combined with water, tomato paste and honey and simmer for a few minutes.
- Pour half the veal sauce into large roasting pan and arrange veal on top in a single layer.
- Pour over remaining veal sauce, cover and cook slowly for at least 4-6 hours until tender.
- Strain off sauce, if desired, and reduce until thickened.
- Taste for seasoning.
- For the gremolata, combine finely chopped herbs, lemon and CHEF Black Garlic Paste or alternatively blitz in a blender until fine.
- For the couscous, heat CHEF Vegetable Liquid Concentrate and water until near boiling.
- Pour over couscous and cover.
- Allow to swell for 5 minutes then fluff up with a fork.
- Heat olive oil and sauté peppers, zucchini and onion for 2-3 minutes until just tender and brightly coloured.
- Toss sautéed vegetables with couscous, pomegranate and mint leaves, season well.
- Serve Osso Buco on jewel coloured couscous and sprinkle over gremolata.