Kohlrabi Osso Buco à la Provençale
109 min · 10 steps
Hard: over 60 min or 12+ steps
About this dish
Thick kohlrabi rounds are seared, then braised low and slow in a saffron-tomato soffritto until silky, finished with a bright lemon-garlic-parsley gremolata — the same aromatic lift that defines the Milanese original.
Allergy Info
Gluten, Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Kohlrabi bulbspeeled and cut into 4 cm thick rounds (about 8 rounds total)4 large
- White onionfinely diced1 medium
- Carrotsfinely diced2 medium
- Celeryfinely diced3 stalks
- Garlic cloves4 minced, 2 finely grated for gremolata6 cloves
- Fresh thyme2 sprigs
- Fresh rosemary2 sprigs
- Orange zestpith removed1 strip
- Lemon zestpith removed, plus zest of 1 lemon for gremolata1 strip
- Flat-leaf parsleyfinely chopped, for gremolata20 g
Tins & Jars
- Tomato paste2 tbsp
- Whole San Marzano tomatoescrushed by hand400 g tin
- Vegetable stockgood quality300 ml
Dried Goods
- Plain flourfor dusting30 g
Spices & Seasonings
- Saffron threads1 generous pinch
- Bay leaves2 leaves
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
- Flaky sea salt to finish
Oils & Condiments
- Extra-virgin olive oil60 ml
- Dry white wine250 ml
Utensils
- Wide Dutch oven or braiser
- Chef's knife
- Chopping board
- Zester or fine grater
Method
Combine the saffron threads with 2 tablespoons of warm vegetable stock in a small bowl and set aside to bloom. Pat the kohlrabi rounds dry with paper towel, season generously on both sides with fine sea salt and black pepper, then dust lightly in flour and shake off any excess. Finely dice the onion, carrots, and celery. Mince 4 garlic cloves. Finely grate the remaining 2 cloves and set aside. Chop the parsley and zest the lemon — keep these separate for the gremolata.
Heat the olive oil in a wide, heavy-based Dutch oven or braiser over medium-high heat until shimmering. Sear the kohlrabi rounds in a single layer, working in batches, for 4 minutes per side until deeply golden — do not move them before the crust releases naturally.
Remove the seared kohlrabi to a plate. Reduce the heat to medium and add the onion, carrot, and celery to the same pot. Cook, stirring occasionally, for 10 minutes until the vegetables are completely softened and beginning to turn golden at the edges.
Add the 4 minced garlic cloves and tomato paste to the soffritto. Cook, stirring constantly, for 3 minutes until the paste darkens to a brick-red and smells sweet and caramelised.
Pour in the white wine and scrape up all browned bits from the base of the pot. Cook for 5 minutes until the wine is almost entirely reduced and the sharp alcohol aroma has disappeared.
Add the crushed tomatoes, remaining vegetable stock, saffron with its soaking liquid, thyme, rosemary, bay leaves, orange zest strip, and lemon zest strip. Stir to combine and bring to a gentle simmer.
Nestle the seared kohlrabi rounds back into the pot in a single layer, spooning some sauce over the top. Cover the pot with a tight-fitting lid, reduce the heat to low, and braise for 45 minutes until the kohlrabi is completely tender when pierced with a thin knife — no resistance at the centre.
Remove the lid and increase the heat to medium. Cook for a further 8 minutes, basting the kohlrabi frequently, until the braising liquid reduces to a glossy, coating sauce. Discard the thyme, rosemary, bay leaves, and citrus zest strips. Taste and adjust seasoning.
Combine the grated garlic, chopped parsley, and lemon zest in a small bowl to make the gremolata.
Plate the kohlrabi rounds, spoon the sauce generously over the top, finish with a pinch of flaky sea salt, and scatter the gremolata over just before serving.