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Osso Buco With Gremolata

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Charlotte, Observer	6	Servings

INGREDIENTS

		Salt and freshly ground
		pepper to taste
4		Meaty sections of veal
		shank up to 6
2	T	Extra virgin olive oil
2	T	Unsalted butter
1		Onion, coarsely chopped
3		Cloves garlic, chopped
1/2	t	Oregano
28	oz	Italian plum tomatoes
		drained
1	c	Dry white wine
10 1/2	oz	Beef broth, fat skimmed
1/2		Cupitalian parsley, chopped
1		Lemon, grated zest of

INSTRUCTIONS

Season flour with salt and pepper. Dredge pieces of veal shank in it,
shaking off excess.  Heat oil and butter in large ovenproof casserole
or Dutch oven over  medium-high heat. Add veal shanks and brown on all
sides (stand the  pieces up to brown the sides as well). Remove veal
shanks and let  drain on paper towels.  Reduce heat to medium and add
onion, garlic and oregano. Cook,  stirring occasionally, for 10
minutes. Add tomatoes, salt and pepper  and cover over medium-low heat
for 10 minutes, skimming off any fat  and crushing tomatoes with wooden
spoon. Add wine, raise heat and  bring to boil. Reduce heat and simmer,
uncovered, for 15 minutes.  Meanwhile, heat oven to 350 degrees.
Return veal shanks to casserole. Add enough broth to just cover meat.
Cover, place in oven and bake 1 1/2 hours. Remove lid and bake until
veal is very tender, about 30 minutes longer.  Combine parsley and
lemon zest (this is the gremolata). Just before  serving, sprinkle it
over veal. Serve with pasta or risotto.  Notes: Sometimes you have to
go back to the classics. For winter  dinner parties, a hearty,
long-cooked osso buco has been a  crowd-pleaser. The bones of this
recipe came from ``The New Basics  Cookbook,'' by Julee Rosso and
Sheila Lukins (Workman, 1989), but  I've adapted it. The original
called for 16 sections of veal shank --  a monster amount. Osso buco is
traditionally served with risotto, but  I serve it with pasta to cut
down on dinner-party work. 1/2 cup  all-purpose flour  Recipe by:
Year's best recipes Compiled by KATHLEEN PURVIS  Posted to MC-Recipe
Digest V1 #982 by Sue <suechef@sover.net> on Jan  04, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 385 Calories From Fat: 219 Total Fat: 24.4g Cholesterol: 111.5mg Sodium: 322.9mg Potassium: 491.2mg Carbohydrates: 3.8g Fiber: <1g Sugar: 1.3g Protein: 29.1g