Veal Osso Buco with Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes. Ingredients:
6 (8-ounce) veal shanks, trimmed |
3/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
1/4 cup all-purpose flour (about 1 ounce) |
1 tablespoon butter, divided |
1 cup finely chopped yellow onion (about 1 medium) |
1/2 cup finely chopped carrot (about 1 medium) |
1/2 cup finely chopped celery (about 1 stalk) |
2 bacon slices, diced (uncooked) |
1 cup dry white wine |
1 cup fat-free, less-sodium beef broth |
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped |
1 cup chopped fresh flat-leaf parsley |
1 teaspoon grated lemon rind |
1 garlic clove, minced |
Directions:
1. Sprinkle veal with 1/4 teaspoon salt and pepper; dredge in flour.
2. Melt 1 1/2 teaspoons butter in a large Dutch oven over medium-high heat. Add 3 veal shanks, and cook for 8 minutes, browning on all sides. Remove to a plate. Repeat procedure with remaining 1 1/2 teaspoons butter and veal.
3. Add onion, carrot, celery, and bacon to pan; sauté 5 minutes or until vegetables are tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add remaining 1/2 teaspoon salt, broth, and tomatoes. Return veal to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until veal is tender.
4. Combine parsley, rind, and garlic in a small bowl. Stir into osso buco; cook 10 minutes.
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