Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Osso buco

Italian 30 Mins Prep · 120 Mins Cook

Preheat the oven to 180°C or gas mark 4.
Peel and finely chop the carrot, celery and onions by hand or in a food processor – this is called soffritto.
To make the gremolata, zest 1 lemon and finely chop the parsley and 1 sprig of rosemary. Place all the ingredients in a bowl and mix well. Set aside.
Using a pair of scissors, snip around the fatty edges of the beef shins: this will help them keep their shape. Season each one with salt and pepper, then lightly coat them with flour. Tap off the excess flour.
Place the soffritto mix, olive oil, bay leaves, lemon zest strips ( (2 strips, each approx. 10cm long), garlic and 2 sprigs of rosemary in a large ovenproof frying pan, or casserole dish, and fry for 5-10 minutes, until the vegetables are translucent.
Heat the sunflower oil in a second frying pan and, when hot, fry the beef until golden on both sides. Remove from the pan and add to the soffritto mixture.
Add the non-alcoholic wine and allow to reduce for a couple of minutes before adding the passata and stock.
Transfer the ovenproof pan or casserole dish to the oven and cook, uncovered, for approx. 1-1½ hours, until the osso buco is tender.
Serve with risotto Milanese and the gremolata.