Osso buco soup with gremolata

Turn a budget cut, like osso buco, into a hearty soup sprinkled with herby gremolata.

The ingredient of Osso buco soup with gremolata

1. 1 tablespoon olive oil
2. 1kg veal osso buco (shin slices)
3. 1 brown onion, halved, finely chopped
4. 1 garlic clove, crushed
5. 2 carrots, peeled, coarsely chopped
6. 1.5L (6 cups) Massel beef style liquid stock
7. 1 x 400g can diced tomatoes
8. 1 dried bay leaf
9. Salt & freshly ground black pepper
10. 1 tablespoon finely grated lemon rind
11. 1/4 cup coarsely chopped fresh continental parsley
12. 1 garlic clove, crushed

The instruction how to make Osso buco soup with gremolata

1. Heat the oil in a large saucepan over medium heat. Add one-quarter of the veal and cook, stirring occasionally, for 2-3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining veal, reheating pan between batches.
2. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the carrot, stock, tomato, bay leaf and veal. Bring to the boil. Reduce heat to medium and simmer, covered, for 1 1/2 hours or until the veal falls off the bone. Remove from heat. Set aside for 10 minutes to cool slightly.
3. Meanwhile, to make the gremolata, combine the lemon rind, parsley and garlic in a small bowl. Set aside.
4. Remove veal from the soup. Remove meat from bones and discard bones. Coarsely chop veal and return to soup. Taste and season with salt and pepper.
5. Ladle soup evenly among serving bowls. Sprinkle with gremolata and serve immediately.

Nutritions of Osso buco soup with gremolata

fatContent: 243.78 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 38 grams protein
sodiumContent: