Osso Buco With Gremolata
This exquisite veal osso buco recipe features tender veal shanks simmered to perfection in a rich and flavorful sauce. Served with a zesty gremolata on top, this dish is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 3/4 cup unbleached all-purpose flour
- Salt and freshly ground pepper, to taste
- 6 veal shanks, about 6 lb. total, cut crosswise 1
- inch thick
- 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
Instructions
- 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 <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
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