Osso Buco with Gremolata

Name: Osso Buco with Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters baby carrots; 1 teaspoon freshly ground black pepper; 237 milliliters chopped celery; 59 milliliters all-purpose flour; 59 milliliters finely chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 3 garlic cloves, minced; 1 teaspoon grated fresh lemon rind; 397 grams fat-free, less-sodium beef broth; 79 milliliters Marsala wine; 2 Tbsps olive oil, divided; 237 milliliters chopped onion; 1 teaspoons salt, divided; 907 grams veal shanks

Osso Buco with Gremolata requires about 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains roughly 47g of protein, 15g of fat, and a total of 436 calories. If you have flat-leaf parsley, olive oil, marsala wine, and a few other ingredients on hand, you can make it. To use up the lemon rind you could follow this main course with the Lemon-Almond Cake with Lemon Curd Filling as a dessert. It works well as a pricey main course. It is a good option if you're following a dairy free diet.

Instructions

Sprinkle veal shanks evenly with 1/4 teaspoon salt and pepper; dredge in flour, shaking off excess.

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Salt And Pepper

Veal Shank

All Purpose Flour

Heat 1 tablespoon oil in a Dutch oven over medium-high heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add veal shanks, and cook 5 minutes on each side or until browned.

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Veal Shank

Remove veal from pan.

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Veal

Equipment you will use

Frying Pan

Heat remaining 1 tablespoon oil in pan over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add carrots, onion, celery, and 3 garlic cloves; saut 6 minutes.

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Whole Garlic Cloves

Carrot

Celery

Onion

Add remaining 1/4 teaspoon salt, Marsala, and broth; bring to a boil. Return veal to pan. Reduce heat, cover, and simmer 1 hour. Uncover and simmer 30 minutes.

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Marsala

Broth

Salt

Veal

Equipment you will use

Frying Pan

While veal is simmering, combine parsley, lemon rind, and 2 garlic cloves.

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Whole Garlic Cloves

Lemon Peel

Parsley

Veal

Place 1 veal shank in each of 4 shallow bowls; spoon about 3/4 cup sauce over each serving, and sprinkle each with 1 tablespoon gremolata.

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Veal Shank

Sauce

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Bowl

Place browned shanks in a 5-quart electric slow cooker; top with sauted vegetables.

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Vegetable

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Slow Cooker

Add remaining 1/4 teaspoon salt, Marsala, and broth. Cover with lid; cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours.

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Marsala

Broth

Salt

Serve with gremolata.

Osso Buco (AW-soh BOO-koh), or braised veal shanks, is the ultimate in rustic Italian cooking.

Ingredients you will need

Osso Buco

Equipment

Ingredients

Servings:

473milliliters

baby carrots 1teaspoon

freshly ground black pepper 237milliliters

chopped celery 59milliliters

all-purpose flour 59milliliters

finely chopped fresh flat-leaf parsley 2

garlic cloves, minced 3

garlic cloves, minced 1teaspoon

grated fresh lemon rind 397grams

fat-free, less-sodium beef broth 79milliliters

Marsala wine 2Tbsps

olive oil, divided 237milliliters

chopped onion 1teaspoons

salt, divided 907grams

veal shanks

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.