Osso Buco with Tomatoes, Olives, and Gremolata
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Epicurious.com
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1. Ingredients
- 10 ounces meaty cross-cut veal shanks (osso buco), each tied with kitchen string
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 medium onions, halved lengthwise and thinly sliced
- 1 small carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 1 cup chicken broth
- 1 (28 ounce) can whole plum tomatoes with juice (not in puree), coarsely chopped
- 1 cup Kalamata or other brine-cured black olives, pitted and halved
- 1 1/2 teaspoons fresh thyme leaves
- 2 sprigs fresh flat-leaf parsley
- 1 bay leaf
- 2 (2- by 1/2-inch) strips fresh lemon zest, cut crosswise into fine julienne
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 large garlic clove, minced
- 1 teaspoon finely grated fresh lemon zest
- Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)
Nutrition Info
Per Serving
- Calories: 271 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 3 g
- Fat: 16 g
- Protein: 8 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Make stew: Preheat oven to 325 degrees 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 subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.
- Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
- Make gremolata and serve osso buco: Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.
Yield: 8 servings
3. Still Hungry?
Notes:
Cook's note
Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325 degree F oven 30 to 40 minutes. Osso buco can also be cooked in a large roasting pan. Straddle pan across 2 burners for browning and boiling, then cover pan tightly with foil for braising.
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I'd like to make this but...
jenny - February 7, 2007 02:44:11 PM PST...II had to Google "gremolata", which I see is a traditional osso buco garnishing sauce generally made with lemon peel, garlic and parsley. The recipe author should take into consideration people who don't already know how to make the recipe and are not totally familiar with terminology. I did not see in the recipe anywhere an indication of which are the gremolata ingredients, only that we are supposed to mix them together. After the non-specific instruction to add "the rest of the stew ingredients", I was not sure which should be left over for the gremolata. It would be nice to have an itemized ingredient list (grouping stew and gremolata).
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