This Osso Buco is garnished with a Gremolata, which is a tasty sprinkle made of citrus peel and herbs. This one is made with lemon and orange zest, chopped fresh garlic and chopped fresh parsley. Scatter it over the shanks just before serving for a festive look and a big flavor boost.
- 4 large veal shanks
- 1 tablespoon vegetable oil
- 4 carrots, peeled and cut into 1 inch pieces
- 4 ribs celery, cut into 1 inch pieces
- 1 large onion, rough chopped
- 2 tablespoons fresh parsley
- 1 tablespoon dried sage
- 1/2 teaspoon dried chopped rosemary
- 1 teaspoon dried thyme
- 1 can diced tomatoes, 15 ounces
- 1 bottle dry white wine such as sauvignon blanc
- 1 tablespoon veal demi glace (reduced veal stock)
- salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit.
Add vegetable oil to a shallow roasting pan. Over medium high heat, sear veal shanks on all sides. Remove shanks to a platter and set aside. Add carrots, celery and onions to pan and saute for about 5 minutes. Add salt and pepper to taste. Add herbs and saute for another 3 to 5 minutes. Add diced tomatoes and their juices to pan and stir, scraping up any remaining browned bits. Add 1/2 bottle of white wine and the demi glace and stir to combine. Distribute vegetables around pan evenly. Place seared veal shanks on top of vegetable bed. Liquid should come about two thirds of the way up the sides of the shanks. Add more wine if needed.
Place roasting pan in 350 degree oven, uncovered. Roast for 2 hours, basting with pan juices every 30 minutes. Remove roasting pan from oven and place on stove top burner. Gently remove veal shanks to a platter and cover with tin foil to keep warm.
Add any remaining wine to pan and heat over medium high heat, whisking frequently. When juices have reduced by half, strain out vegetables and discard. Return juices to pan and further reduce until nice and syrupy. Taste and adjust with salt and pepper if needed.
Pour pan sauce over veal shanks and garnish with Gremolata.
In a small bowl, combine the zest of one lemon, one orange, 3 cloves garlic, chopped and 1 tablespoon fresh parsley, chopped. Scatter over veal just before serving.