- TM 6
- TM 5
- TM 21
Ingredients
Ingredients
- 4 portions Veal, thick slices of osso bucco
- 50 g oil, high smoke point
- 50 grams plain flour
- 1 pinches salt
- 1 pinches pepper, ground
- 180 g onion, roughly chopped
- 4 cloves garlic
- 30 grams Butter
- 130 grams dry white wine
- 30 grams Vegetable stock paste
- 400 grams crushed tomatoes, tinned or fresh
- 2 carrots
- 2 sticks Celery
- 1 sprig fresh thyme, leaves only
- 1 sprigs thyme leaf, fresh >76, large sprig
- 1 sprigs fresh rosemary, large sprig
- 1 sprig sage, fresh, large sprig
- 1 bay leaf
Gremalata
- 4 cloves garlic
- 12 sprigs parsley, flat leaf
- 2 Anchovy fillet, or
- Lemon peel, to your flavour
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Heat a pan with the oil (of choice - I like grapeseed or safflower)
Lightly coat the osso bucco pieces in the flour and dust off any excess.
Grind pepper and salt into pan, add the osso bucco slices so all pieces are flat in the pan
Grind more pepper and salt onto the top of the osso bucco.
Braise aprox 5 mins on each side, until caramelising; add more oil if needed.
Let's work on the flavour...
Add roughly chopped onion and garlic then chop 5 seconds / speed 5. Scrape down sides of the bowl.
Add butter and saute 8 minutes / 100°C / speed 1 - MC OFF
Add vegetable stock, white wine and tomatoes to the bowl and blend for 5 seconds / speed 3
Put the sprigs of rosemary, sage and thyme into to the bowl with the bay leaf and chop 5 seconds / speed 6. Scrape down sides of bowl.
Add chopped celery and carrots to the bowl and place osso bucco pieces in.
Add water to near the max line in the bowl and place steaming basket on top of lid.
Cook for 60 minutes / Varoma / REVERSE / spoon speed
Season with salt and pepper to taste if needed - Add all ingredients for the gremolata into the bowl and blend to the desired texture. (I like 5 seconds on speed 6)
- Lift the pieces of osso buco onto plates and spoon the sauce around the meat. Scatter the gremolata over the osso buco.
Get the meat ready!
Gremolata
Tip
Serve with brown rice and warmed, crusty bread with homemade butter.
Is nice served with polenta, also.
If the tomatoes are not as ripe and sweet at they could be, you might like to add a little sugar.
This is where I got my recipe to vary for TM6
Veal osso buco with gremolata | Italian recipes | SBS Food
Tender and delicious!
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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