Osso Buco with Gremolata

Name: Osso Buco with Gremolata
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 425 grams diced tomatoes in juice; 1 large carrot, chopped; 2 small ribs celery and leafy tops, chopped; 473 milliliters chicken stock; 6 servings Crusty bread, for serving; 237 milliliters dry white wine; 3 Tbsps EVOO; 1 teaspoon fennel seeds; 59 milliliters finely chopped flat-leaf parsley leaves; 2 Tbsps all-purpose flour; 2 larges fresh bay leaves; 3 Tbsps chopped fresh rosemary; 2 Tbsps chopped fresh thyme; 4 cloves garlic, sliced; 1 Zest and juice of orange, with 1 strip unzested, peel reserved; 1 Zest of lemon; 1 onion, chopped; 59 milliliters toasted pistachio nuts, processed into crumbs; 1 fresh red Fresno chile, halved and seeded or 1 teaspoon red pepper flakes; 1 healthy pinch saffron threads; 6 servings Salt and freshly ground black pepper; 2 Tbsps tomato paste; 4 to 6 veal shanks, tied with kitchen string

You can never have too many main course recipes, so give Osso Buco with Gremolatan a try. This dairy free recipe serves 6. One portion of this dish contains about 35g of protein, 16g of fat, and a total of 389 calories. Head to the store and pick up canned tomatoes, rosemary, lemon zest, and a few other things to make it today. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes about 2 hours and 55 minutes.

Instructions

For the osso buco: Preheat the oven to 375 degrees F.

Ingredients you will need

Osso Buco

Equipment you will use

Oven

Heat the EVOO in a large Dutch oven over medium-high to high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Sprinkle the shanks with salt and pepper and brown all over, turning occasionally, 12 to 15 minutes.

Ingredients you will need

Salt And Pepper

Transfer to a large plate.

Stir the garlic, celery, carrots, onions and fennel seeds into the pot, 3 to 4 minutes.

Ingredients you will need

Fennel Seeds

Carrot

Celery

Garlic

Onion

Equipment you will use

Pot

Add the rosemary, thyme, tomato paste and bay leaves, sprinkle with salt and pepper and stir 1 minute.

Ingredients you will need

Salt And Pepper

Tomato Paste

Bay Leaves

Rosemary

Thyme

Sprinkle the flour over the vegetables and stir 1 minute, then pour in the wine and deglaze the pot, scraping and stirring 1 minute longer.

Ingredients you will need

Vegetable

All Purpose Flour

Wine

Equipment you will use

Pot

Add the chicken stock and saffron, followed by the tomatoes.

Ingredients you will need

Chicken Stock

Tomato

Saffron

Add the orange peel, juice and chile. Scrape down the pot and add the meat back into the pot. Cover and transfer to the oven. Cook, turning the meat once about halfway through, 2 hours.

Ingredients you will need

Orange Zest

Chili Pepper

Juice

Meat

Equipment you will use

Oven

Pot

For the gremolata: When the meat is about ready to come out of the oven, combine the orange zest on aboard with the lemon zest. Finely chop the parsley and combine with zest and the chopped or processed nuts.

Ingredients you will need

Orange Zest

Lemon Zest

Parsley

Meat

Nuts

Equipment you will use

Oven

Transfer the shanks to a platter and cut off the kitchen string. Split the crusty bread and warm through in the oven. Fish the bay leaves out of the sauce and place the Dutch oven back on the stove over medium-high heat.

Ingredients you will need

Crusty Bread

Bay Leaves

Sauce

Fish

Equipment you will use

Kitchen Twine

Dutch Oven

Oven

Whisk the sauce to combine and thicken, 4 to 5 minutes.

Ingredients you will need

Sauce

Equipment you will use

Whisk

Serve the shanks in shallow bowls topped with the chunky sauce and gremolata.

Ingredients you will need

Sauce

Equipment you will use

Bowl

Serve the crusty bread on the side for mopping.

Ingredients you will need

Crusty Bread

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired 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. One wine you could try is Santa Margherita Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 27 dollars.