Osso Buco with Tomatoes, Olives and Gremolata
This dish is made with tender beef shanks braised in a flavorful tomato sauce studded with olives and finished with a gremolata of parsley, garlic, and lemon zest. Serve this dish over creamy polenta, mashed potato, or risotto for an extra-special touch. This dish may be supplied frozen. If you require fresh, please indicate when ordeing.
Ingredients
Veal shanks, Tinned tomato, Onion, Water, White wine, Carrot, Olives, Plain flour, Celery, Lemon, Unsalted butter, Parsley, Extra virgin olive oil, Thyme, Garlic, Vegetable stock, Bay leaves.
Preparation and storage notes
IF FROZEN: defrost in the fridge overnight or allow extra heating time. Keep refrigerated until required. Osso Buco: Reheat in the microwave on high in short intervals (1-2 minutes), checking regularly. Continue until thoruoghly heated. Gremolatte: DO NOT HEAT. Sprinkle over the top of food before serving. Serve this dish over creamy polenta, mashed potato, or risotto.