Osso Buco With Gremolata

This is my favorite osso buco. it seems like a lot of work, but it's well worth the effort. the classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. this recipe is in the italian collection cookbook from the best of food & wine.

Steps

In a large flame proof casserole , melt the butter in the oil over moderate heat.

Dredge the veal in the flour and shake off any excess.

Working in batches , saute veal on all sides until golden brown.

Do not crowd the pan.

Remove to a bowl.

Add the onions , carrots , celery and garlic.

Cover and cook until vegetables are tender , about 15 minutes.

Place the veal on top of the vegetables , making sure the bones are upright.

Sprinkle the marjoram , basil and thyme on top.

Add the tomatoes , tomato paste , white wine , chicken stock , strips of lemon zest , bay leaf and parsley sprigs.

If necessary , add enough water to cover the shanks.

Bring to a boil , reduce heat to low and simmer , covered , until the meat is tender , about 2 hours.

Transfer the veal shanks to a heated platter , remove the strings and cover with foil to keep warm.

Increase the heat to high and boil , stirring frequently until the sauce is reduced by half , about 20 minutes.

Pour the sauce over the me.

Ingredients

unsalted butter, olive oil, veal shanks, all-purpose flour, onions, carrot, celery rib, garlic cloves, marjoram, basil, thyme, italian tomatoes, tomato paste, dry white wine, chicken stock, lemon zest, bay leaf, parsley