Osso Buco with Gremolata

To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.

Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat.

Add half of veal; cook 6 minutes, browning on both sides.

Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.

Add onion and celery to pan; saut 5 minutes over medium-high heat or until tender.

Add 6 garlic cloves to pan; saut 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes.

Pour over veal.

Cover and cook on low 9 hours or until done.

Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt.

Remove veal from cooker; cool slightly.

To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves.

Place 1 cup pasta in each of 8 pasta bowls. Top each serving with 2/3 cup veal and 1/2 cup broth mixture. Reserve remaining broth mixture for another use.

Sprinkle each serving with 1 tablespoon gremolata.