VEAL OSSO BUCO

Name: VEAL OSSO BUCO
Prep time: 2 h

The perfect recipe straight from Tuscany, served with risotto, polenta and plenty of warm semolina bread.

Ingredients

Veal Osso Buco

4 Veal Shanks for Osso Buco (patted dry, tied around the center with kitchen twine)
Kosher Salt and Freshly Ground Black Pepper
4T olive oil
3T butter
3 cups carrots, peeled and sliced finely
3 large onions, peeled and chopped
5 cloves garlic, minced finely
2 cups Italian parsley, minced
2 bay leaves
14 oz glace de veau (mixed with enough water to yield 3 cups)
1 cup white wine
2T tomato paste
1 can San Marzano Tomatoes, drained and hand crushed into uneven fragments

For Gremolata:

Heat oven to 325.
Heat olive oil/butter over medium heat in a large heavy oven-proof skillet you can cover, or a covered Dutch oven.
Brown shanks well all over.
Remove to platter. Lower heat and add all vegetables, bay leaves, and parsley to the pan and cook slowly until sweated and softened. Stir often.
Raise the heat to high and quickly move vegetables around the pan for 2 minutes.
Add wine and deglaze the pan, scraping up any browned bits.
Lower heat to medium and stir in the tomato paste.
Return the shanks to the pan.
Add stock, reserving 1 cup, and the tomatoes.
Cover pan and place in oven.
Start checking shanks at 30 minutes, gently move them around the pan, and make sure liquid stays ¾ up the sides of the shanks.
Check shanks every 30-45 minutes, adding a bit more stock if needed.
Shanks are ready when they are fork-tender, which in our oven is around 2.5-3 hours.
Remove the shanks from the pot.
To serve, place the veggies from the pot with some cooking liquid on a large plate, place the shanks on top, and sprinkle the gremolata over the shanks.
Pass around the table with the extra gremolata in a small dish.