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Ingredients
- Osso Buco
- Four 3-inch thick veal shanks (about 3 1/2-4 lbs)
- salt and freshly ground black pepper to taste
- 6 T olive oil
- 1 medium carrot, chopped into 3/4 in coins
- 1 small Spanish onion, chopped into 1/2 inch dice
- 1 rib celery, chopped into 1/4 inch dice
- 2 T chopped fresh thyme
- 2 c. Basic Tomato Sauce (recipe seperate)
- 2 c. chicken stock
- 2 c. dry white wine
- Gremolata
- 1 bunch finely chopped parsley
- 1 c. pine nuts, toasted
- grated zest of 1 lemon
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 375.
2. Season the osso buco all over with salt and pepper. In dutch oven, heat olive oil over medium-high heat until smoking. Place the osso buco in pot and brown all over, rolling to get all edges, about 12-15 minutes. Remove shanks and set aside.
3. Add the carrots, onion, celery, and thyme leaves and cook, stirring often until golden brown and slightly softened, about 8-10 minutes. Add the tomato sauce, stock and wine and bring to a boil. Place the Osso Buco in pot, making sure they are emerged at least halfway through.
4. Tightly cover pot, place in oven and cook for 2-2 1/2 hours and cook until meat is falling off the bone.
5. Meanwhile, make the gremolata: in a small bowl, gently mix the chopped parsley, toasted pine nuts and lemon zest.
6. Remove the Osso Buco and let stand 10 minutes. Sprinkle the gremolata before serving.
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