Anna Olson's Osso Bucco
- serves 8
Gremolata is a traditional garnish to Osso Bucco that serves as a hit of intense flavour and to cut the richness of the dish.Makes about 1 cup.
4 Tbsp olive oil
6 lb(s) veal shanks pieces (about 1 large or 2 small per person)
4 cup diced onion
2 cup diced celery
2 cup peeled and diced carrot
3 clove garlic, crushed
1 ½ cup white wine
2 can (28-oz ) diced tomato
4 sprig fresh thyme
4 sprig fresh oregano
2 bay leaves
1 cup kalamata olives, pitted and roughly chopped
salt and pepperGremolata
1 ½ cup loosely packed flat-leaf parsley leaves
2 clove garlic, minced
2 Tbsp finely grated lemon zest
1. Preheat oven to 325 °F. Heat a large ovenproof pot over medium high heat and add 1 tbsp oil. Sear veal shanks until browned on each side and remove. You may have to do this in batches, adding oil after each batch. Remove veal from pan and set aside. Reduce heat to medium, add onion, celery and carrot, sautéing until onions are translucent, about 5 minutes. Add garlic and cook one minute more. Stir in white wine, bring to a simmer, then add tomatoes. Stir in thyme, oregano and bay leaf. Add veal shanks back to pot, ensuring they are covered with liquid (add water if needed). Bring to a simmer, cover then place pot in oven. Cook for 2 to 2 ½ hours, until veal pulls away from the bone easily.
2. To serve, spoon veal onto a serving plate. Remove herbs and return sauce to a simmer. Stir in olives and adjust seasoning. Spoon sauce over veal and serve with Saffron pasta or risotto, and a spoonful of gremolata.Gremolata
1. Pulse all ingredients in a food processor, season to taste and chill until ready to serve.