Veal Osso Buco with Gremolata and Couscous

Slow Braised Veal Osso Buco finished with tangy lemon gremolata and jeweled couscous



    • 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


    • 2L hot water
    • 3 tbsp tomato paste
    • 1 tbsp honey


    • ½ cup finely chopped herbs – Italian parsley, rosemary and basil
    • 3 tbsp lemon zest
    • 20g CHEF Black Garlic Paste


    • 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


    • 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.