Osso Buco with Gremolata

Name: Osso Buco with Gremolata
Ingredients: 2 teaspoons olive oil; Salt; One 2-inch veal shank, cut across the bone; 1 small-to-medium onion, chopped; 1/2 carrot, peeled and chopped; 1 medium tomato, chopped; 1 small leek, or 1/2 large leek, cut into 1/2-inch pieces; 1/4 cup white wine; 1/2 cup chicken broth; Freshly ground pepper; Small sprig of fresh rosemary, or a pinch of dried; 5 or 6 fresh parsley stems; 1 small garlic clove, peeled and minced; About 2 strips lemon peel (without pith), minced (about 1 teaspoon); 1 tablespoon chopped fresh parsley

December 9, 2011

I’m sure every cook who loves Italian food has a special recipe for osso buco. But I’m not so sure that anyone has a recipe to serve one, because it’s not the sort of thing you make for just one person. But it’s simple to reduce. The crucial factor is the pot; you need that heavy 4-cup pot with its own lid, so that your shank piece just fits into it and the liquid level stays almost to the top of the meat while it is simmering. That way, you don’t require too much cooking liquid, and the flavor develops intensity. I sometimes make this on a Saturday afternoon, when an Italian opera is playing on the radio, and just hearing the singing and smelling the osso buco as it perks away on the stove heightens my anticipation of a lovely meal to come.

Recipe notes

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