Osso Buco with Gremolata

Name: Osso Buco with Gremolata
Yield: serves 6 to 8, makes 1/4 cup gremolata
Ingredients: 1 cup all-purpose flour; Sea salt and freshly ground black pepper; 4 pieces of veal shank for osso buco; Extra-virgin olive oil; 3 tablespoons unsalted butter; 1 onion, diced; 1 celery stalk, diced; 2 carrots, diced; 1 lemon, zest peeled off in fat strips with a vegetable peeler; 4 garlic cloves, minced; 2 bay leaves; 1/4 cup chopped fresh flat-leaf parsley; 1 bottle dry red wine, such as Cabernet Sauvignon; 1 (14 1/2-ounce) can low-sodium beef broth; 1 (28-ounce) can whole tomatoes, hand-crushed; 1/4 cup pine nuts, toasted; 1 anchovy fillet; 2 garlic cloves; Zest of 1 orange, finely grated; 2 tablespoons chopped fresh flat-leaf parsley

December 9, 2011

Simple ingredients with complexity and depth add up to an Italian classic. Oh, and did I mention this is mind-blowing? When purchasing the veal shanks, check that they are pink and smell sweet. The most important step in making Osso Buco is browning the meat. This develops a really rich brown color on the meat and adds a ton of flavor to the base of the sauce. Serve with Soft Polenta (page 244) or Garlic-Chive Mashed Potatoes (page 237). The gremolata is also good on a grilled fish.

Recipe notes

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