VEAL OSSO BUCO

It’s the season of dinner parties! In this rustic yet elegant recipe, veal shanks are slowly braised to melting tenderness. The traditional accompaniments are gremolata, a parsley and lemon relish that provides a welcome counterpoint to so much richness, and a golden-hued risotto perfumed with saffron.

Osso Buco with Gremolata
3/4 cup (4 oz./125 g.) all-purpose flour
Salt and freshly ground pepper
6 bone-in veal shanks, about 6 lb. (3 kg.) total, each about 1 inch (2.5 cm.) thick
1/2 cup (4 fl. oz./120 ml.) olive oil
1 yellow onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 cloves garlic, minced1 1/2 cups (12 fl. oz./375 ml.) dry red wine
1 cup (6 oz./185 g.) canned diced tomatoes
5 cups (40 fl. oz./1.25 l.) beef broth

For the gremolata:
1/2 cup (3/4 oz./20 g.) minced fresh flat-leaf parsley
Grated zest of 1 lemon
2 cloves garlic, minced



Put the flour on a plate and season with salt and pepper. Dust the veal shanks with the seasoned flour, shaking off the excess. In a large, heavy saute pan with a lid, warm the oil over medium-high heat. Working in batches, sear the shanks, turning once, until well browned on both sides, about 8 minutes. Transfer to a plate.

Return the pan to medium heat, add the onion, carrot, celery and garlic, and saute until softened, 3-4 minutes. Add the wine and stir to scrape up any browned bits on the pan bottom. Raise the heat to high and cook until the liquid has thickened and is reduced by half, 3-4 minutes. Add the tomatoes and broth and bring to a boil. Reduce the heat to low, return the veal shanks to the pan, cover, and simmer, turning occasionally, for 1 hour. Uncover and cook until the veal is tender, about 30 minutes.
Meanwhile, to make the gremolata, in a small bowl, stir together the parsley, lemon zest and garlic.

Divide the veal shanks among plates. Top with the pan sauce, sprinkle with the gremolata and serve. Serves 6-8.