WEEKDAYS 1e|12c|p

Mario Batali's Osso Buco with Toasted Pine Nut Gremolata

1129OssoBuccojpg
Fill up on this Milanese specialty.
skill level
Easy
time
Over 120min
servings
4
cost
$$
Contributed by :
Treat your family to a taste of Italy with this special dish.
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ingredients
  • FOR THE OSSO BUCA:
  • 1 Whole Veal Shank (3 to 3 1/2 pounds)
  • Kosher Salt
  • Black Pepper
  • 6 tablespoon Extra Virgin Olive Oil
  • 1 medium Carrot (cut into 1/4-inch rounds)
  • 1 small Spanish Onion (diced)
  • 1 Celery stalk (cut into 1/4-inch slices)
  • Leaves from 1 bunch of fresh thyme
  • 2 cups Basic Tomato Sauce
  • 2 cups Brown Chicken Stock
  • 2 cups Dry White Wine
  • .
  • .
  • FOR THE GREMOLATA:
  • Leaves from 1 bunch of flat-leaf Parsley
  • 1/2 cup Pine Nuts (toasted at 400F for 2 minutes)
  • Zest of 1 Lemon
  • 1/4 cup Freshly grated Horseradish
  • Kosher Salt
  • Freshly ground Black Peppe
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    FOR THE OSSO BUCA: Preheat the oven to 375F.
  • 2
    1 Whole Veal Shank (3 to 3 1/2 pounds)
    Kosher Salt
    Black Pepper
    6 tablespoon Extra Virgin Olive Oil
    Season the shank all over with salt and pepper. In a heavy bottomed, 6- to 8-quart casserole pan, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
  • 3
    1 medium Carrot (cut into 1/4-inch rounds)
    1 small Spanish Onion (diced)
    1 Celery stalk (cut into 1/4-inch slices)
    Leaves from 1 bunch of fresh thyme
    2 cups Basic Tomato Sauce
    2 cups Brown Chicken Stock
    2 cups Dry White Wine
    Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil.  Scrape the bottom of the pan.  Return the shanks to the pan, making sure they are submerged at least halfway; add more stock. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.  NOTE: you can also use equal parts cider and water instead of wine.
  • 4
    Leaves from 1 bunch of flat-leaf Parsley
    1/2 cup Pine Nuts (toasted at 400F for 2 minutes)
    Zest of 1 Lemon
    1/4 cup Freshly grated Horseradish
    Kosher Salt
    Freshly ground Black Pepper
    FOR THE GREMOLATA: In a small bowl, combine the parsley leaves, pine nuts, lemon zest and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
  • 5
      
    Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.
 
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