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Ingredients
- * Osso buco:
- Ingredients
- 2/3 * 2/3 cup all-purpose flour
- 3/4 * 3/4 teaspoon freshly ground black pepper, divided
- 1/2 * 1/2 teaspoon kosher salt, divided
- 6 * 6 veal shanks, trimmed (about 5 pounds)
- 2 * 2 teaspoons butter, divided
- 2 * 2 teaspoons olive oil, divided
- 2 * 2 cups coarsely chopped red onion
- 1 1/2 * 1 1/2 cups chopped celery
- 6 * 6 garlic cloves, minced
- 4 * 4 cups beef broth
- 2 * 2 cups dry white wine
- 1 * 1 tablespoon chopped fresh rosemary
- 1 * 1 tablespoon anchovy paste
- * Gremolata:
- 1/2 * 1/2 cup chopped fresh flat-leaf parsley
- 1 * 1 tablespoon grated lemon rind
- 2 * 2 garlic cloves, minced
- * Remaining ingredient:
- 8 * 8 cups hot cooked pappardelle pasta (about 1 pound uncooked pasta)
Details
Servings 8
Preparation
Step 1
Preparation
To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.
Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal; cook 6 minutes, browning on both sides. Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.
Add onion and celery to pan; sauté 5 minutes over medium-high heat or until tender. Add 6 garlic cloves to pan; sauté 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes. Pour over veal.
Cover and cook on low 9 hours or until done. Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt. Remove veal from cooker; cool slightly.
To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves. Place 1 cup pasta in each of 8 pasta bowls. Top each serving with 2/3 cup veal and 1/2 cup broth mixture. Reserve remaining broth mixture for another use. Sprinkle each serving with 1 tablespoon gremolata.
Nutritional Information
Calories:
443 (25% from fat)
Fat:
12.2g (sat 4.1g,mono 4.9g,poly 1.1g)
Protein:
54.9g
Carbohydrate:
15.9g
Fiber:
1.8g
Cholesterol:
200mg
Iron:
3.3mg
Sodium:
485mg
Calcium:
94mg
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