Osso Bucco Loaf With Gremolata Tomato Gravy |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
This is reminiscent of the classic veal dish. Ingredients:
1 tablespoon olive oil |
2 carrots, coarsely chopped |
1 medium onion, coarsely chopped |
1 small fennel bulb, coarsely chopped |
3 tablespoons minced garlic (that's right) |
1 lb ground veal |
1/2 lb ground chuck |
1 cup day-old italian breadcrumbs |
3/4 cup chopped flat leaf parsley |
1 teaspoon salt |
3/4 teaspoon fresh coarse ground black pepper |
2 eggs |
2 tablespoons grated lemon zest |
1 (14 1/2 ounce) can italian-style stewed tomatoes |
1/2 cup dry white wine |
Directions:
1. Preaheat oven to 350°.
2. Heat the oil in a large skillet; cook the carrots, onion, fennel, and 1 tablespoon minced garlic, partially covered, over med-low heat for about 5 minutes or until the vegetables are softened.
3. In a mixing bowl, use your hands to combine the veal, beef, bread crumbs, 1/2 cup parsley, salt, pepper, eggs, and about half the cooked vegetables (leave the remaining vegetables in the skillet for later use).
4. Pat meat into a 9x5 inch loaf pan, smoothing the top.
5. Bake for about 1 hour or until the meatloaf is firm, the top is browned, and it tests done.
6. While the meatloaf is baking, add the lemon zest, tomatoes with juice, wine, remaining 1/4 cup parsley, and remaining 2 tablespoons garlic to the vegetables in the skillet.
7. Bring to a simmer and cook over med-low heat, for 15 minutes or until the sauce is slightly reduced-stir occasionally.
8. Let the meatloaf stand in pan for 10 minutes; slice and serve with the sauce spooned on top.
|
|