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OSSO BUCO WITH TOASTED PINE NUT GREMOLATA
Preheat oven to 375°F.
1 whole veal shank, 3 to 3 1/2 pounds
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium carrot, cut in 1/4-inch-thick coins
1 small Spanish onion, diced
1 celery stalk, cut in 1/4-inch slices
Leaves from 1 bunch of fresh thyme, chopped
2 cups basic tomato sauce
2 cups brown chicken stock
2 cups dry white wine
Season the shank all over with salt and pepper. In a heavy casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
Leaves from 1 bunch of flat-leaf parsley
1/2 cup pine nuts, toasted at 400°F. for 2 minutes
Zest of 1 lemon
1/4 cup freshly grated horseradish
Kosher salt and freshly ground black pepper
Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata. Makes 4 servings.
OSSO BUCO - Alternate Recipe
4 pounds veal shanks
Salt and pepper to taste
2 tablespoons mixed Italian herbs (basil, thyme, oregano, parsley, savory, marjoram)
1/4 cup flour
3 tablespoons olive oil
1/3 cube of butter
2 yellow onions, chopped
2 garlic cloves
1 (28-ounce) can solid-pack tomatoes, chopped
1/4 cup dry red wine
Preheat the oven to 350 degrees. Season the shanks with salt, pepper and mixed herbs. Dredge in flour. Heat the oil and butter in a large heavy skillet over medium-high heat. Add the shanks and brown on all sides.
Add the onions and garlic; cook, stirring often, until the onions brown. Stir in the tomatoes, then the wine. Season with salt and pepper. Place in the oven (uncovered) and braise for 2 hours, or until the shanks are very tender. Serves 8 |
