Ingredients: |
Ingredients: ! cup flour
Sea salt and black pepper
4 pieces veal shank for osso bucco
Extra-virgen olive oil
3 tbsp unsalted butter
1 onion,diced
1 celery stalk,diced
2 carrots,diced
1 lemon,zest peeled off in wide strips with a vegetable peeler
1 head garlic,cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 bottle red wine
1 (14 1/2-ounce) can low-sodium beef broth
1(28 ounce) can crushed tomatoes
Cranberry Gremolata
1/4 cup pine nuts, toasted
1/4 cup chopped dried cranberries
2 garlic cloves
1 orange, zest finely grated
2 tbsp chopped fresh flat- leaf parsley
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Directions: |
Directions:Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the veal shanks in the seasoned flour and then tap off the excess.
Heat a large dutch oven over medium heat and hit it with a 3 -count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs,until all sides are a rich brown caramel color.Drizzle with a little more oil,if needed.Remove the browned shanks to a side plate.
Preheat the oven to 375 F.
Using the same pot,saute the onion,celery,carrots,lemon zest,garlic,bay leaves,and parsley over medium heat.Cook the vegetables down until they start to get some color.Season with salt and pepper;add a little oil if needed.Nestle the veal shanks back in the pot.Pour in the wine and let it simmer down for 20 minutes,until the wine has reduced by half.Add the beef broth and tomatoes and stir everthing together.Cover the pot and put it in the oven.Braise for 1 and a 1/2 hours.Then remove the lid and cook for anouther 30 minutes.
Remove bay leaves.
For the gremolata
inely chop the pine nuts,dried cranberries and combine.Combine this with the garlic together in a mini chopper or a mortar and pestle.Fold that into the orange zest and parsley.Scatter the gremolata over the Osso Bocco be fore serving. |
This recipe for Osso Buco Pot Roast is from