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VEAL SHANKS - Osso Buco with Horseradish Gremolata
Nb persons: 6
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| Osso Buco with Horseradish Gremolata CONTRIBUTED BY MARIO BATALI •F&W •STAFF-FAVORITE When he hosts dinners, Mario Batali often makes braised dishes. “I can leave the kitchen and talk to my guests,” says the chef. “And the most remarkable fragrance fills my house.” This recipe calls for four large shanks, but there’s plenty of meat to serve six. 4 meaty veal shanks, cut 3 inches thick (5 1/4 pounds) | |
| Kosher salt | |
| Freshly ground pepper | |
| 1/4 cup | extra-virgin olive oil |
| 1/2 | Spanish onion, chopped |
| 1 medium | carrot, sliced 1/4 inch thick |
| 1 | celery rib, sliced 1/4 inch thick |
| 2 tablespoons | chopped thyme |
| 2 cups | dry white wine |
| 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce | |
| 2 cups | chicken stock |
| 1 cup | lightly packed parsley, minced |
| 1 1/2 tablespoons | finely grated fresh horseradish |
| 1 tablespoon | finely grated lemon zest |
| Saffron Orzo, for serving (recipe listed below) Preheat the oven to 375°. Season the veal with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the veal and cook over moderately high heat, turning, until browned all over, 12 minutes. Transfer the veal to a plate. Spoon off all but 2 tablespoons of the fat from the casserole. Add the onion, carrot, celery and thyme and cook over moderate heat, stirring, until softened. Add the wine and bring to a boil, scraping up any browned bits. Simmer until the wine is reduced by half, 4 minutes. Add the tomato sauce and chicken stock and bring to a boil. Return the shanks to the casserole, cover and braise in the oven for 2 hours and 15 minutes, until the meat is very tender. Let stand covered for 10 minutes. Meanwhile, in a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper. Transfer the veal shanks to a platter (see Note). Season the osso buco sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the osso buco and serve with the Saffron Orzo, passing additional gremolata at the table. MAKE AHEAD The osso buco can be refrigerated for up to 2 days. NOTES If serving 6 people, cut the veal off the bone into large chunks. SUGGESTED PAIRING Surprisingly, Mario Batali pairs these braised veal shanks with white wine. A Santa Barbara Chardonnay matches the richness of the dish. PUBLISHED APRIL 2013 Saffron Orzo CONTRIBUTED BY MARIO BATALI SERVINGS: 6 F&W The classic accompaniment to osso buco is saffron risotto. This simple alternative takes only 15 minutes to prepare. | |
| 2 cups | chicken stock |
| Kosher salt | |
| Generous pinch | saffron threads |
| 1 1/2 cups | orzo, (about 10 ounces) |
| 1 tablespoon | extra-virgin olive oil |
| Freshly ground pepper | |
In a large skillet, bring the stock to a boil with a generous pinch of salt. Remove from the heat, add the saffron and let steep for 5 minutes. Return the chicken stock just to a boil. Add the orzo and cook over moderate heat, stirring occasionally, until the orzo is al dente and the stock has been absorbed, about 8 minutes. Remove from the heat, stir in the oil, season with salt and pepper and serve.
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