Source:

Eating Well, March 1998

Serves/Makes:6

Ingredients

• 1 small onion
• 1 carrot
• 1 stalk celery
• 6 1-1/4 inch pieces veal shanks (about 4 lbs (1.8 kg). for 6)
• 1/2 cup (125 ml) all-purpose flour
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) freshly ground black pepper
• 3 tsp (15 ml) olive oil, Divided
• 2 cloves garlic, minced
• 1/2 cup (125 ml) dry white wine
• 2 cups (475 ml) reduced-sodium chicken broth, defatted
• 1 tbsp (15 ml) chopped fresh basil
• 1 bay leaf
• 1 thyme sprig
• Gremolata:
• 3 tbsp (45 ml) chopped fresh parsley, preferrably Italian flat leaf
• 1 tbsp (15 ml) freshly grated lemon zest
• 2 cloves garlic, minced
• salt and freshly ground black pepper, to taste

Preparation

• Preheat oven to 375 degrees (200 C.).
• Cut onion, carrot and celery into 1/4-inch dice; transfer to a bowl and set aside.
• Trim any visible fat and membrane from veal shanks and tie each piece with kitchen twine.
• In a shallow dish, combine flour, salt and pepper.
• Dredge veal in flour mixture, shaking off excess. Discard any remaining flour.
• In a large ovenproof skillet or Dutch oven, heat 2 tsp (10 ml) oil over medium-high heat.
• Brown veal on all sides, about 8 minutes.
• Transfer veal to a bowl and set aside.
• Reduce heat to low, add remaining 1 tsp (5 ml) oil, garlic and reserved vegetables.
• Cook, stirring until lightly browned.
• Stir in wine and cook until reduced by half, about 2 minutes.
• Return veal to pan, add chicken broth, basil, bay leaf and thyme.
• Bring to a simmer, cover and transfer to the oven.
• Cover and bake stew for 1-1/2 hours, or until veal is tender when pierced with a fork. (The Osso Buco will keep, covered, in the refrigerator for up to 2 days.)
• Return pan to stove top over low heat and bring to a simmer.
• Add half the Gremolata and simmer, stirring occasionally, until sauce has thickened slightly, about 2 minutes.
• Adjust seasoning with salt and pepper.
• Discard bay leaf and thyme sprig.
• With a sharp knife or scissors remove twine.
• Place veal on plates, spoon sauce on top and sprinkle with remaining gremolata.
• Gremolata:
• In a small bowl, combine parsley, lemon zest and garlic.
• Season as desired.
• Serve WITHIN ONE HOUR.
• Makes about 1/4 cup (60 ml).

Comments

The article suggests serving the Osso Buco with wide noodles, spooning the sauce over the noodles.