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Osso Buco with Toasted Pine Nut Gremolata
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 3 hours
Source: Mario Batali
| 4 pounds | veal shanks, 3" thick, or beef shanks |
| Salt and pepper | |
| 6 tablespoons | extra-virgin olive oil |
| 1 medium | carrot, chopped into 1/4-inch-thick coins |
| 1 small | Spanish onion, chopped into 1/2-inch dice |
| 1 | celery stalk, chopped into 1/4-inch slices |
| 2 tablespoons | chopped fresh thyme leaves |
| 2 cups | Basic Tomato Sauce |
| 2 cups | chicken stock, use beef stock with beef shanks |
| 2 cups | dry white wine, use red wine with beef shanks |
| 1 | Toasted Pine Nut Gremolata |
Preheat the oven to 375 degrees F. Season the shanks all over with salt and pepper. In a heavy-bottomed 6 to 8 quart casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2 1/2 hours and cook until meat is nearly falling off the bone.
Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
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