Osso Buco - Toasted Pine Nut Gremolata
Source of Recipe
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List of Ingredients
4 veal shanks or lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds)
salt and pepper
4 tablespoons extra-virgin olive oil
1 medium carrot, chopped into 1/4-inch-thick coins
1 small Spanish onion, chopped into 1/2-inch dice
1 celery, chopped into 1/4-inch slices
2 tablespoons chopped fresh thyme leaves
2 cups basic tomato sauce
2 cups chicken stock
2 cups dry white wine
Gremolata:
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted under the broiler until brown
1 lemon, zest of
Recipe
Preheat the oven to 450 degrees F. Oil and season the shanks all over with salt and pepper. On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over the heat to medium, add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add wine and reduce by half. Add the tomato sauce, 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. Cover the pan with tight-fitting lid of aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside utnil ready to serve.
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