Osso Buco with Gremolata
A traditional garnish for osso buco, gremolata is sprinkled over the veal shanks at the end of cooking or is offered at the table to season individual portions of the finished dish. The heat releases the oils from the gremolata, distributing its fresh flavor. To make gremolata, in a small bowl, combine 1/2 cup minced fresh flat-leaf parsley, the finely grated zest of 1 lemon and 2 garlic cloves, minced. Stir to blend. Makes about 1/2 cup.
Serve osso buco with its traditional accompaniment, Risotto alla Milanese.
- 3/4 cup unbleached all-purpose flour
- Salt and freshly ground pepper, to taste
- 6 veal shanks, about 6 lb. total, cut crosswise 1
- 1/2 cup extra-virgin olive oil
- 1 yellow onion, coarsely chopped
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1 1/2 cups dry red wine
- 2 Tbs. veal demi-glace
- 4 cups beef stock
- 1 fresh rosemary sprig
- Gremolata (see headnote) for serving
Return the pan to medium heat, add the onion, carrots and garlic, and sauté until the vegetables start to soften, about 5 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Increase the heat to high, add the demi-glace, stock and rosemary, and bring to a boil. Reduce the heat to low, return the veal to the pan, cover and simmer, turning occasionally, until the veal is tender, 1 1/2 to 2 hours. Transfer the veal to a bowl and cover with aluminum foil. Remove the rosemary and discard.
Increase the heat to high and cook until the liquid is reduced by half, about 20 minutes. Transfer half of the liquid and vegetables to a bowl; set aside. Using an immersion blender or a stand blender, puree the remaining liquid and vegetables until smooth. Return the reserved liquid, vegetables and veal to the pan and gently warm until heated through. Sprinkle with the gremolata and serve immediately. Serves 6.