Easy recipe Osso Buco Soup With Gremolata Recipe

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one tablespoon finely grated lemon rind one quarter cup coarsely chopped fresh continental parsley (Recipes by ingridients parsley) one garlic clove, crushedStep one Heat the oil in a large saucepan over medium heat. Osso Buco Soup With Gremolata Recipe. Add one-quarter of the veal and cook, stirring occasionally, for two-three minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in three more batches, with the remaining veal, reheating pan between batches. Osso Buco Soup With Gremolata Recipe. Step two Add the onion and garlic to the pan and cook, stirring, for three minutes or until onion softens. Add the carrot, stock, tomato, bay leaf (Recipes by ingridients bay leaf) and veal. Bring to the boil. Reduce heat to medium and simmer, covered, for one one/two hours or until the veal falls off the bone. Remove from heat. Set aside for ten minutes to cool slightly. Step three Meanwhile, to make the gremolata, combine the lemon rind, parsley (Recipes by ingridients parsley) and garlic in a small bowl. Set aside. Step four Remove veal from the soup. Osso Buco Soup With Gremolata Recipe. Remove meat from bones and discard bones. Osso Buco Soup With Gremolata Recipe. Coarsely chop veal and return to soup. Taste and season with salt and pepper. Osso Buco Soup With Gremolata Recipe. Step five Ladle soup evenly among serving bowls. Osso Buco Soup With Gremolata Recipe. Sprinkle with gremolata and serve immediately.. Osso Buco Soup With Gremolata Recipe.