Rutronik News

Ossobuco with gremolata

  Newsletter Article

Autumn is known to be a time for hearty food and although Italian cuisine is rarely associated with meat dishes, there are still some specialities that should not be missed. One of them is Ossobuco, a traditional stew especially for Milanese cuisine. In "What we are cooking" you can read how they prepare it.


For four people you will need:

  • 300 g onions
  • 200 g carrots
  • 150 g celery
  • 3 garlic cloves
  • 4 pieces of veal shin
  • 1 bunch of spring onions
  • 800 g tinned chopped tomatoes
  • 8 tbsp olive oil
  • Salt
  • Pepper
  • 200 ml vermouth (e.g. Noilly Prat)
  • 400 ml veal stock
  • 2 bay leaves
  • 1 organic lemon
  • ½ bunch of flat-leaf parsley



Finely dice the onions. Wash and peel the carrots and celery and cut them into 1 cm cubes. Grate two garlic cloves. Lightly score the pieces of meat around the edges so that they do not curl up during cooking. Slice the spring onions into rings.

Heat 3-4 tbsp oil in a roasting pan and fry the pieces of meat on all sides on a medium-to-high heat for approximately two minutes. Season them with salt and pepper and then remove them. Heat the rest of the oil in the roasting pan and fry the onions in it for two minutes. Add the carrots, celery and garlic and fry for a further 3-4 minutes. Deglaze the pan with vermouth and allow to reduce considerably. Add the meat, tomatoes, and stock and cook covered in a preheated oven at 150 degrees Celsius on the second shelf from the bottom for 1½ hours, turning the pieces of meat once. Add the spring onions and the bay leaves and cook for a further 20-30 minutes.

For the gremolata, finely grate the lemon peel. Pick the parsley leaves and finely chop them. Finely chop the remaining garlic. Mix the lemon peel, parsley, and garlic. Remove the veal shins from the oven, drizzle over the gremolata, and serve.