Osso Buco with Gremolata
Ingredients
| 12 veal shank pieces (osso buco style) | ||
| 4 tbs flour | ||
| 1/2 oz unsalted butter | ||
| 4 tbs olive oil | ||
| 1 large onion, diced | ||
| 1 carrot, diced | ||
| 1 celery stalk diced | ||
| 1 bay leaf | ||
| 2 garlic cloves, diced | ||
| 2 cups beef stock | ||
| 1 cup white wine | ||
| 4 tbs lemon juice | ||
| kosher salt and black pepper to taste |
Gremolata:
- 2/3 cup fresh Italian, finely chopped
- 2 garlic cloves, minced
- 1 tbs lemon zest
- Dust the veal shanks in flour and knock off excess.
- Heat the butter and 3 tbs of oil in a large deep pan over high heat, add the veal and cook in batches until shanks are browned all over, then remove from pan.
- In the same pan add the remaining oil along with the carrots, onion, celery, bay leaf and garlic and saute until the vegetables are softened.
- Stir in the wine and, stock and lemon juice, scraping the bottom of the pan with a wooden spoon to remove the brown bits.
- Add the veal and bring to a boil, the reduce the heat to a simmer, cover and simmer for about 2 hours or until the veal is tender and falling off the bones and the sauce has reduced.
- Season with salt and pepper.
- To make the gremolata, combine the parsley, garlic and zest.
- Sprinkle over the osso buco just before serving
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