Osso Buco with Tomatoes, Olives, and Gremolata

Osso Buco with Tomatoes, Olives, and Gremolata
Photo by Lisa Hubbard

Ingredients

  • 1 cup Kalamata or other brine-cured black olives
  • 1 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)
  • 1 Turkish or 1/2 California bay leaf
  • 2 2- by 1/2-inch strips fresh lemon zest
  • 1 teaspoon salt
  • 2 medium onions
  • 1 large garlic clove
  • + 15 more ingredients
    • 1 celery rib
    • 3 tablespoons flat-leaf parsley
    • 1 small carrot
    • 3 tablespoons unsalted butter
    • 1 teaspoon fresh lemon zest
    • 1 cup dry white wine
    • 2 garlic cloves
    • 2 tablespoons olive oil
    • 1 cup chicken broth
    • 1 28- to 32-oz can whole plum tomatoes with juice (not in purée)
    • 1 ½ teaspoons fresh thyme leaves
    • ½ teaspoon black pepper
    • 2 fresh flat-leaf parsley sprigs
    • 10 10-oz meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied
    • ½ cup all-purpose flour

Preheat oven to 325°F. Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam s...

View full recipe at Epicurious

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