Osso Buco with Gremolata

Ingredients

  • ¼ cup finely chopped fresh flat-leaf parsley
  • 4 (8- to 9-ounce) veal shanks
  • 1 teaspoon grated fresh lemon rind
  • ½ teaspoon salt, divided
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • + 7 more ingredients
    • 3 garlic cloves, minced
    • 1 cup chopped onion
    • 2 tablespoons olive oil, divided
    • 1 cup chopped celery
    • 1/3 cup Marsala wine
    • ¼ cup all-purpose flour
    • 2 cups baby carrots

1. Sprinkle veal shanks evenly with 1/4 teaspoon salt and pepper; dredge in flour, shaking off excess. 2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add veal shanks, and cook 5 minutes on each side or until browned. Remove veal from pan. Heat remaining 1 tablespoon oil in pan ov...

View full recipe at My Recipes

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