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Osso Buco with Sage Gremolata

Serves: Makes 6 servings

Ingredients:

  • 6 veal shank pieces, 1 inch thick (about 412 pounds total), tied with string
  • Salt and freshly ground black pepper
  • 12 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large beefsteak tomato, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 cloves garlic, pressed or minced
  • 2 dried bay leaves
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh rosemary
  • 12 teaspoon chopped fresh thyme
  • 2 cups dry white wine
  • 1 cup top-quality beef or veal broth
  • 2 (2-inch) strips lemon zest

Sage Gremolata:

  • 1 tablespoon minced fresh sage
  • 1 tablespoon finely grated lemon zest
  • 3 cloves garlic, pressed or minced

Procedures:

  1. Preheat the oven to 325°F.


  2. Season the shanks with salt and pepper, then coat them with the flour, patting to remove the excess. Heat the butter and olive oil in a large ovenproof sauté pan or deep skillet over medium-high heat. Add the shanks and brown well on both sides, about 5 minutes total. Set the shanks aside on a plate.


  3. Add the onion, tomato, celery, carrots, tomato paste, parsley, garlic, bay leaves, sage, rosemary, and thyme to the pan. Decrease the heat to medium and cook, stirring occasionally, for about 10 minutes, until the vegetables are tender. Stir in the white wine, broth, and lemon zest strips. Bring to a boil over medium-high heat. Season with a good pinch each of salt and pepper. Return the shanks to the pan and cover. Transfer to the oven and braise for about 212 hours, until quite tender but not falling from the bone.


  4. Transfer the veal shanks to a heated platter, remove the strings, and cover with foil to keep warm. Place the pan over medium-high heat and discard the bay leaves. Simmer the sauce for about 10 minutes, until reduced by half. Taste for seasoning, adding more salt or pepper to taste.


  5. Meanwhile, make the gremolata: Stir together the sage, grated lemon zest, and garlic in a small bowl until well blended.


  6. Set the veal shanks on individual warmed plates and spoon some of the sauce over. Sprinkle with the gremolata and serve.

by Sur La Table & Renée Behnke

 
 
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