Osso Buco with Toasted Pine Nut Gremolata

Name: Osso Buco with Toasted Pine Nut Gremolata
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 carrot, shredded finely; 1 medium carrot, chopped into 1/4-inch-thick coins; 1 slice celery stalk, chopped into 1/4-inch slices; 473 milliliters chicken stock; 473 milliliters dry white wine; 2 Tbsps chopped fresh thyme leaves; 4 Tbsps fresh thyme leaves (or 2 tablespoons dried leaves); 4 cloves garlic, thinly sliced; 1 Zest of lemon; 6 Tbsps extra-virgin olive oil; 1 Spanish onion, cut into 1/4-inch dice; 1 small Spanish onion, chopped into 1/2-inch dice; 59 milliliters finely chopped Italian parsley; 59 milliliters pine nuts, toasted under the broiler until dark brown; 4 servings Salt to taste; 4 servings Salt and pepper; 2 kilograms tomatoes, crushed and mixed; 2 kilograms veal shanks, cut three inches thick (about; 85 grams virgin olive oil

Osso Buco with Toasted Pine Nut Gremolata might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 85g of protein, 64g of fat, and a total of 1140 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up parsley, olive oil, celery stalk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes.

Instructions

Preheat the oven to 375 degrees F. Season the shanks all over with salt and pepper. In a heavy-bottomed 6 to 8 quart casserole, heat the olive oil until smoking.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Oven

Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes.

Equipment you will use

Frying Pan

Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.

Ingredients you will need

Thyme

Carrot

Celery

Onion

Add the tomato sauce, chicken stock and wine and bring to a boil.

Ingredients you will need

Chicken Stock

Tomato Sauce

Wine

Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil.

Ingredients you will need

Stock

Equipment you will use

Aluminum Foil

Frying Pan

Place in oven for 2 to 2 1/2 hours and cook until meat is nearly falling off the bone.

Ingredients you will need

Bone

Meat

Equipment you will use

Oven

Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.

Equipment you will use

Oven

Saute onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned.

Ingredients you will need

Olive Oil

Garlic

Onion

Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to taste and set aside.

Ingredients you will need

Tomato