 Summary
Stick to Italian tradition when making Osso Buco, topping braised veal shanks with a citrusy Gremolata (orange and lemon zest mixed with garlic and parsley).
Cookware used in Recipe
 12 inch Large Skillet with Cover View
 Paella/Jumbo Skillet with Cover 14 inch View
 Large Cookie Sheet View
Prep Time
60 Minutes
Servings
6 - 8
Ingredients: 8 meaty veal shanks, cut 1 ½ inches thick (7 pounds) Kosher salt and freshly ground pepper 6 Tbls. extra-virgin olive oil 6 carrots, cut into ¼-inch dice 6 celery ribs, cut into ¼-inch dice 2 onions, cut into ¼-inch dice 6 garlic cloves (4 whole, 2 minced) 3 bay leaves 4 cups chicken stock or low-sodium broth 2 cups dry white wine One 15 oz. can diced Italian tomatoes ie. San Marzano 6 thyme sprigs Two 2 ½-inch strips orange zest, minced Two 2 ½-inch strips lemon zest, minced 2 Tbls. minced flat-leaf parsley
Directions: Preheat the oven to 375°. Season the veal shanks with salt and pepper. In the 12" Family Skillet or better yet the Paelle Pan heat 3 Tbls. of olive oil until shimmering. Working in batches, cook the veal over medium-high heat until browned on both sides, about 8 minutes total per batch. Transfer the Osso Buco to the Roasting Pan. Add the remaining 3 Tbls. of olive oil to the skillet. Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes. Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil.
Pour the vegetables and liquid over the veal, cover the Roasting Pan with foil or place the lid on the Paella Pan and transfer to the oven. Braise the shanks for about 2 ½ hours, until very tender.
Gremolata: Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves. Lightly season the Gremolata with salt and pepper.
Transfer the veal shanks to a baking sheet and cover with foil. Carefully strain the cooking liquid into a large bowl. Reserve the vegetables; discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes.
Transfer the Osso Buco to shallow bowls. Spoon the sauce and vegetables on top and sprinkle lightly with the Gremolata. Serve with the remaining Gremolata at the table.
Serve with or over Polenta.Gemelli pasta or a good rice.
Note* The Osso Buco can be refrigerated for up to 2 days and made ahead |
