"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Osso Buco with Toasted Pine Nut Gremolata Recipe

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This recipe for Osso Buco with Toasted Pine Nut Gremolata, by , is from The Cacciapouti Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa & Craig Rossi
Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 veal shanks
salt & pepper
6 tbsps extra-virgin olive oil
1 medium carrot, choped into 1/4" thick coins
1 small Spanish onion, chopped into 1/2" dice
1 celery stalk, chopped into 1/4" slices
2 tbsps. chopped fresh thyme leaves
2 c. basic tomato sauce
2 c. chicken stock
2 c. dry white wine
1 recipe Risotto Milanese
1 recipe gremolata

Directions:
Directions:
©Season the shanks all over with salt & pepper. In a heavy-bottomed 6 - 8 qt. casserole, heat the olive oil until smoking. Place the shanks in the pan & brown all over, turning to get every surface, 12 to 15 min. Remove the shanks & set aside. Reduce the heat to med., add the carrot, onion, celery & thyme leaves & cook, stirring regularly, until golden brown & slightly softened, 8 to 10 min. Add the tomato sauce, chicken stock & wine & bring to 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 or aluminum foil. Place in preheated 375 oven for 2 to 2 1/2 hrs. & cook til meat is nearly falling off the bone. Remove the casserole from the oven & let stand 10 min before sering with risotto Milanese & gremolata.

GREMOLATA- 1/4 c. finely chopped Italian parsley
1/4 c. pine nuts, toasted under the broiler til dark brown
zest of 1 lemon

RISOTTO MILANESE- 1/4 c extra-virgin olive oil, 1 med. onion, cut into 1/4" dice, 1 tsp. saffron threads, 2 c. Arborio rice, 4 c. chicken stock, hot, 4 tbsps. (1/2) stick unsalted butter, 1/2 c. freshly grated Parmigiano-Reggiano cheese

In a 14" skillet, heat olive oil over med. heat. Add the onion & cook til softened & translucent but not browned, 8 to 10 min. Add the saffron & cook, stirring, for 1 min. Add the rice & stir with a wooden spoon til toasted & opaque, 3 to 4 min. Add a 4-6 oz. ladle of the stock & cook, stirring, unti it is absorbed. Continue adding stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender & creamy & yet still a little al dente, about 15 min. stir in butter & cheese til well mixed.

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
prep time 1 hr..
Personal Notes:
Personal Notes:
Total cooking time about 2 1/2 hours

 

 

 

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