Osso Buco With Toasted Pine Nut Gremolata |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole. Ingredients:
4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds) |
salt and pepper |
4 tablespoons extra virgin olive oil |
1 medium carrot, chopped into 1/4-inch-thick coins |
1 small spanish onion, chopped into 1/2-inch dice |
1 celery, chopped into 1/4-inch slices |
2 tablespoons chopped fresh thyme leaves |
2 cups basic tomato sauce |
2 cups chicken stock |
2 cups dry white wine |
1/4 cup finely chopped italian parsley |
1/4 cup pine nuts, toasted under the broiler until brown |
1 lemon, zest of |
Directions:
1. Preheat the oven to 450 degrees F.
2. Oil and season the shanks all over with salt and pepper.
3. On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
4. Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
5. Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
6. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
7. Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.
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