Osso Buco Alla Gremolata
I’m pleased that osso buco – surely Italy’s great contribution to the history of braising meats – has found such a tender place in the hearts of Americans. There are a million variations, of course, using veal, lamb and other shanks. But if you want a dish that will “sell” right off your home-cooking menu, announce your plans to serve osso buco. Here’s all there is to making it.
Ingredients
- Olive Oil - 1/2 cup
- Veal shanks - 6 (1 ½ inch thick) center-cut, tied with twine
- Salt - 1 tablespoon
- White Onions - 1 cup, chopped
- Carrot - 1 cup, chopped
- Celery - 1 cup, chopped
- Garlic - 1 tablespoon minced
- Tomato paste - ¼ cup
- All Purpose Flour - 2 tablespoons
- White Wine - 1 cup
- Chicken Stock - 6 cups
- Bay Leaves - 4
- Rosemary - 1 teaspoon chopped fresh
- Salt - 1 tablespoon
- Black Pepper - ½ tablespoon freshly ground
- Lemon Zest - 1
- Orange Zest - 1
- Italian Parsley - 1 tablespoon, chopped fresh
- Garlic - 1 teaspoon, minced
- Risotto Milanese (see recipe page)
- Rosemary - Sprigs
Instructions
Heat the olive oil in a large skillet. Season the shanks with salt and brown them on all sides in the hot oil, about 10 minutes in all. Remove the shanks and, in the pan drippings, sauté the onion, carrot and celery until caramelized, then stir in the garlic until golden. Add the tomato paste and flour, stirring for 2-3 minutes. Add the white wine and cook to evaporate, then pour in the chicken stock.
Add the bay leaves, rosemary and salt. Bring to a boil, then cover and transfer to a preheated 400-degree oven. Cook until meat is fork tender, about 1 ½ hours. Remove the twine from the shanks. Make the gremolata by combining the citrus zests with Italian parsley, garlic and a little of the sauce. Serve the osso buco atop Risotto Milanese, with gremolata spooned on top and plenty of sauce around the sides.
