Osso Buco Gremolata
Osso buco gremolata is a Italian dish with veal shanks braised with vegetables that is garnished with gremolata.
- 1/3 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 4 pieces veal shank, 3 inches thick (choose large-diameter pieces with broad marrow bones), tied with twine (about 7 pounds)
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 cup finely diced carrots
- 1 cup minced onion
- 1 cup finely diced celery
- 1 cup canned whole peeled tomatoes (about 5)
- 4 cups chicken stock
- 1 cup dry white wine
- 5 to 6 garlic cloves
- 1 dry bay leaf
- 8 sprigs fresh flat-leaf parsley, tied with twine
- 8 fresh basil leaves
- For the Gremolata:
- 1 tablespoon minced lemon zest
- 1 tablespoon minced orange zest
- Preheat the oven to 300 degrees. In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1 ½ teaspoons pepper. Dredge the shanks in the mixture.
- In a large heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter with 3 tablespoons olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
- Wipe out pot, and lower heat to medium-low. Add remaining tablespoon butter and oil. Add the carrots, onion, and celery to pan. Saute until mostly tender, 8 to 10 minutes. Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan.
- Return the meat to the pot; add garlic, bay leaf, parsley, and basil. Cover and bake for 3 hours, or until meat is tender.
- Remove the veal and set on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups. Remove herbs from the vegetables and discard. Puree vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
- To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.