Slow-cooked Ossobuco with Gremolata

By junerodgers

Olive Garden Recipe
Prep Time: 30 minutes
Cook Time: 4 hours

Ingredients

• 4 lbs veal shanks
• Sea salt, ground
• 2 tsp fresh parsley, chopped
• Fresh thyme
• 2 sprigs fresh rosemary
• 2 Tbsp extra virgin olive oil
• 1 cup celery, diced
• 1 cup onion, diced
• 1 cup carrots, diced
• 2 plum tomatoes, quartered
• 3 cloves fresh garlic, chopped
• 1/2 oz porcini mushrooms, dried
• 1 cup red wine
• 6 cups beef broth
• 1 bay leaf
• 1 lemon rind

Details

Servings 4
Adapted from olivegarden.com

Preparation

Step 1

Procedures


Pre-heat oven to 325º.

1. SEASON veal shanks with salt and herbs. Let rest for 2 hours. Soak dried mushrooms in water. Follow package directions and drain when recommended.
2. HEAT 2 tbsp of extra virgin olive oil in a heavy skillet over medium flame. Brown veal shanks on all sides. Add diced vegetables, tomatoes, drained mushrooms and 2 garlic cloves. Allow to cook for 6 minutes. Add wine, beef broth, and bay leaf. Bring to a boil, remove from heat and cover.
3. TRANSFER to preheated oven. Allow to cook for at least 4 hours. When veal is very tender, remove from pan and set aside.
4. DRAIN sauce from pan into a strainer. Remove bay leaf and rosemary sprig.
5. MASH juice and vegetables through the strainer to achieve a smooth consistency.

GREMOLATA:
6. BOIL 2 cups of water in a small sauce pan. Add lemon peel. Allow to boil for 1 minute. Remove and allow to slightly cool.
7. CHOP blanched lemon peel, parsley and remaining garlic cloves.
8. PLACE Ossobuco on a serving platter. Pour the drained, smooth sauce over top and sprinkle with Gremolata. Serve immediately.


Serving Suggestion: Serve Ossobuco with polenta or mashed potatoes