Osso buco is an Italian dish of veal shanks braised with vegetables, white wine, and broth.
Osso Buco with Pine Nut Gremolata
- For the Osso Buco:
- 6 Veal Shanks (cut 1 1/2-2 inches think)
- Salt and Pepper
- 6 tablespoons Extra Virgin Olive Oil
- 2 medium Carrots (chopped into 1/4-inch thick coins)
- 2 medium Onions (chopped into 1/2-inch dice)
- 1 Celery Stalk (chopped into 1/4-inch slices)
- 2 tablespoons chopped fresh Thyme leaves
- 2 cups Dry White Wine
- 3 cups Basic Tomato Sauce
- 2 cups Chicken Stock
For the Gremolata:
- 1/3 cup Italian Parsley (finely chopped)
- 1/3 cup Pine Nuts (toasted)
- 1 Lemon (zest)
- For the Osso Buco: Preheat the oven to 375 degrees F. Season the shanks all over with salt and pepper. Use pork shoulder as a wallet friendly alternative to veal shanks.
- In a heavy-bottomed pot, heat the olive oil until smoking. An enamel-coated cast iron dutch oven holds heat well and is easy to clean. Place the shanks in the pan and brown all over, about 12 to 15 minutes. Remove the shanks and set aside.
- Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and season with salt and pepper. Onions, carrots, and celery are the calssic mirepoix, but feel free to use any aromatic vegetables. Stir regularly, until golden brown and slightly softened, 8 to 10 minutes. Deglaze with the white wine and let cook for 2 to 3 minutes.
- Add the tomato sauce and chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Reduce the heat to a simmer and cook for 90 minutes, or until meat is nearly falling off the bone. Remove the pot from the oven and let stand 10 minutes before serving with the gremolata. If cooking Osso Buco ahead of time, cook halfway through and then remove the meat from the braising liquid and cool separately. Once cooled, add the meat back into the liquid and store it overnight in the fridge. When ready to serve, heat and enjoy over orzo.
- For the Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl.