Osso Buco With Toasted Pine Nut Gremolata

Submitted by Elly in Canada

"I prefer this dish with lamb shanks, but you can make the more traditional version with veal shanks. I usually leave the shanks whole."

 

• Ready In: 3hrs 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 veal shanks (about 3 1/2 to 4 pounds) or 4 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

directions

1. Preheat the oven to 450 degrees F.
2. Oil and season the shanks all over with salt and pepper.
3. 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 medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
4. 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 necessary add more stock.
5. Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
6. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
7. Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.

Reviews

[Dr. Jenny]

I made the osso buco with lamb shanks. It was so delicious, and not too difficult!! I saved the sauce to put over my mashed potatoes the next day and it was just as good as the day before! I served it over recipe #24554 (mashed potatoes with prosciutto and parmesan cheese) and it was very complimentary. My fiance suggested less lemon zest in the gremolata. I liked it as is. I highly recommend this recipe.

 

[mummamills]

absolutely wonderfull! did it in a non-stick electric frypan, used alfoil to make a good seal, had an emergency, so added 2 cups water, covered and left for an hour. it was sooo good. Only change was I added a 3 inch piece of rosemary. ( I love rosemary and lamb)

 

[kim in Manitoba]

The osso buco was absolutely amazing. It deserves far more than five stars. I highly recommend this recipe.