Osso Buco with Gremolata

Osso Buco with Gremolata
Photo by Photography: Jim Bathie

Ingredients

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

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...

View full recipe at My Recipes

Comments

Variations on Osso Buco with Gremolata

  • Osso Buco with Gremolata
    • 1 teaspoon freshly ground black pepper
    • 1 cup chopped celery
    • 1/4 cup all-purpose flour
    • 4 (8- to 9-ounce) veal shanks
    • 2 cups baby carrots
    • +8 other ingredients


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