Gennaro's Ossobuco with Gremolata

Name: Gennaro's Ossobuco with Gremolata
Ingredients: veal shank; bone marrow; flour; salt; black pepper; butter; 3 PL olive oil; 1 pohár wine; 2 ks onion; 2 ks carrot; 200 g tomato passata; stock; parsley; 0.25 strúčik garlic; lemon; extra virgin olive oil; polenta; Parmesan cheese

#ossobuco#veal#gremolata#polenta#Jamie Oliver

A classic Italian veal shank stew slow-cooked to tender perfection, served with a fresh, zesty gremolata. Enjoy it with creamy polenta, mashed potatoes, saffron risotto, or simply spaghetti to soak up the rich sauce.

Ingredients extracted via AI

veal shankbone marrowfloursaltblack pepperbutter3 PL olive oil1 pohár wine2 ks onion2 ks carrot200 g tomato passatastockparsley0.25 strúčik garliclemonextra virgin olive oilpolentaParmesan cheese

Procedure generated via AI

Ask your butcher for veal shanks (ossobuco).
Score the nerves and muscles around the edges of the meat with a knife to prevent curling during cooking.
Lightly dust the meat with flour, season with salt and black pepper, and rub it in gently.
Heat a pan over medium heat and add butter and olive oil. Allow it to melt.
Sear the veal shanks in the pan, browning all sides for about 2-3 minutes without frequently turning.
Pour in about one cup of good-quality drinking wine—not cooking wine.
Let the wine reduce slightly.
Finely chop two onions and two carrots.
Add the chopped vegetables to the pan with the meat and sauté briefly.
After 2-3 minutes, add roughly 200 grams of tomato passata.