Osso Buco with Gremolata
Braised veal shank Milanese-style, served with gremolata. Suggested side: Risotto Milanese with parmesan and saffron. Based on: Osso Buco Recipe - Laura Vitale - Laura in the Kitchen Episode 353.
Ingredients
| 2 tbsp | 30 ml | olive oil |
| 2 pieces | veal shank (osso buco) | |
| 1 head | onion (red) | |
| 1 | carrot | |
| 1 | celery stalk | |
| 2 | garlic cloves | |
| 1 cup | 240 ml | dry red wine (can be replaced with white wine) |
| 2 tbsp | 30 ml | tomato paste |
| 1 | bay leaf | |
| 2 sprigs | fresh thyme | |
| 4 cups | 960 ml | beef broth |
| — | fresh rosemary | |
| to taste | salt and black pepper | |
| — | flour | |
| 2 tbsp | 30 ml | lemon zest (for gremolata) |
| 2 | garlic cloves (for gremolata) | |
| 2 tbsp | 30 ml | fresh parsley (for gremolata) |
Instructions
- Season the meat well with salt and pepper. Dredge in flour so it keeps its shape.
- Pour the olive oil into a deep pan. When the fat is hot, sear the meat on every side for a few minutes. Remove the meat and, in the same fat, sweat the finely chopped onion, celery and carrot. When they are ready, add the garlic.
- Add the wine and let it simmer for a few minutes until half of it has evaporated. Add the tomato paste and return the meat. Add the bay leaf, the thyme and the broth.
- Bring to a boil over high heat, then lower the heat. Cover and cook on low for about 3 hours (depending on the veal; if it is on the bone you know it is done when it comes away from the bone easily).
- Remove the meat and reduce the broth until it thickens (about 15 minutes).
- Serve the shank with the finished sauce and, if desired, with gremolata (lemon zest, garlic and fresh parsley).
For the gremolata: Grind the parsley and garlic. Mix well with the lemon zest. Sprinkle over the meat.