Osso Buco with Gremolata

Ingredients

• ½ teaspoon kosher salt, divided
• 6 veal shanks, trimmed (about 5 pounds)
• 2 teaspoons butter, divided
• ½ cup chopped fresh flat-leaf parsley
• 1 tablespoon grated lemon rind
• 2 garlic cloves, minced
• 8 cups hot cooked pappardelle pasta (about 1 pound uncooked pasta)
• + 13 more ingredients
• • ²/₃ cup all-purpose flour
  • ¾ teaspoon freshly ground black pepper, divided
  • 2 teaspoons olive oil, divided
  • 2 cups coarsely chopped red onion
  • 1 ½ cups chopped celery
  • 6 garlic cloves, minced
  • 2 cups dry white wine
  • Gremolata:
  • Remaining ingredient:
  • Osso buco:
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon anchovy paste
  • 4 cups beef broth

To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture. Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal; cook 6 minutes, browning on both sides. Place browned veal in a lar...

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