Osso Buco with Gremolata
Wow your dinner-party guests with this rustic yet elegant recipe, in which veal shanks are slowly braised to melting tenderness. The traditional accompaniment is gremolata, a parsley and lemon relish that provides a welcome counterpoint to the dish’s richness.
Ingredients
- 3/4 cup (4 oz./125 g) all-purpose flour
- Salt and freshly ground pepper
- 6 bone-in veal shanks, about 6 lb. (3 kg) total, each about 1 inch (2.5 cm) thick
- 1/2 cup (4 fl. oz./120 ml) olive oil
- 1 yellow onion, coarsely chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 1/2 cups (12 fl. oz./375 ml) dry red wine
- 1 cup (6 oz./185 g) canned diced tomatoes
- 5 cups (40 fl. oz./l.25 l) beef broth
For the gremolata:
- 1/2 cup (3/4 oz./20 g) minced fresh flat-leaf parsley
- Grated zest of 1 lemon
- 2 garlic cloves, minced
Directions
Put the flour on a plate and season with salt and pepper. Dust the veal shanks with the seasoned flour, shaking off the excess. In a large, heavy sauté pan with a lid over medium-high heat, warm the olive oil. Working in batches, sear the shanks, turning once, until well browned on both sides, about 8 minutes. Transfer to a plate.
Return the pan to medium heat, add the onion, carrot, celery and garlic, and sauté until softened, 3 to 4 minutes. Add the wine and stir to scrape up any browned bits on the pan bottom. Raise the heat to high and cook until the liquid has thickened and is reduced by half, 3 to 4 minutes. Add the tomatoes and broth and bring to a boil. Reduce the heat to low, return the veal shanks to the pan, cover and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes more.
Meanwhile, make the gremolata: In a small bowl, stir together the parsley, lemon zest and garlic.
Divide the veal shanks among plates. Top with the pan sauce, sprinkle with the gremolata and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)