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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 18 minutes; Cook: 1 hour and 50 minutes Ingredients:
4 (8- to 9-ounce) veal shanks |
1/2 teaspoon salt, divided |
1 teaspoon freshly ground black pepper |
1/4 cup all-purpose flour |
2 tablespoons olive oil, divided |
2 cups baby carrots |
1 cup chopped onion |
1 cup chopped celery |
3 garlic cloves, minced |
1/3 cup marsala wine |
1 (14-ounce) can fat-free, less-sodium beef broth |
1/4 cup finely chopped fresh flat-leaf parsley |
1 teaspoon grated fresh lemon rind |
2 garlic cloves, minced |
Directions:
1. Sprinkle veal shanks evenly with 1/4 teaspoon salt and pepper; dredge in flour, shaking off excess.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add veal shanks, and cook 5 minutes on each side or until browned. Remove veal from pan. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add carrots, onion, celery, and 3 garlic cloves; sauté 6 minutes. Add remaining 1/4 teaspoon salt, Marsala, and broth; bring to a boil. Return veal to pan. Reduce heat, cover, and simmer 1 hour. Uncover and simmer 30 minutes.
3. While veal is simmering, combine parsley, lemon rind, and 2 garlic cloves. Place 1 veal shank in each of 4 shallow bowls; spoon about 3/4 cup sauce over each serving, and sprinkle each with 1 tablespoon gremolata.
4. Slow-Cooker Method: Place browned shanks in a 5-quart electric slow cooker; top with sautéed vegetables. Add remaining 1/4 teaspoon salt, Marsala, and broth. Cover with lid; cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours. Serve with gremolata.
5. Osso Buco (AW-soh BOO-koh), or braised veal shanks, is the ultimate in rustic Italian cooking.
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