Description
This is my favorite osso buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in the italian collection cookbook from the best of food & wine.
Ingredients
- Unsalted Butter
- Olive Oil
- Veal Shanks
- All-purpose Flour
- Onions
- Carrot
- Celery Rib
- Garlic Cloves
- Marjoram
- Basil
- Thyme
- Italian Tomatoes
- Tomato Paste
- Dry White Wine
- Chicken Stock
- Lemon Zest
- Bay Leaf
- Parsley
Instructions
- In a large flame proof casserole, melt the butter in the oil over moderate heat
- Dredge the veal in the flour and shake off any excess
- Working in batches, saute veal on all sides until golden brown
- Do not crowd the pan
- Remove to a bowl
- Add the onions, carrots, celery and garlic
- Cover and cook until vegetables are tender, about 15 minutes
- Place the veal on top of the vegetables, making sure the bones are upright
- Sprinkle the marjoram, basil and thyme on top
- Add the tomatoes, tomato paste, white wine, chicken stock, strips of lemon zest, bay leaf and parsley sprigs
- If necessary, add enough water to cover the shanks
- Bring to a boil, reduce heat to low and simmer, covered, until the meat is tender, about 2 hours
- Transfer the veal shanks to a heated platter, remove the strings and cover with foil to keep warm
- Increase the heat to high and boil, stirring frequently until the sauce is reduced by half, about 20 minutes
- Pour the sauce over the meat
- Just before serving, combine the parsley, garlic and lemon zest to make the gremolata
- Sprinkle over the top of the osso buco