Fill up on this Milanese specialty.
Mario Batali's Osso Buco with Toasted Pine Nut Gremolata
- 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
- FOR THE OSSO BUCA: Preheat the oven to 375F.
- 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.
- 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.
- 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.
- 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.