Osso Buco With Toasted Pine Nut Gremolata Recipe

Name: Osso Buco With Toasted Pine Nut Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds); salt and pepper; 4 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, chopped into 1/4-inch slices; 2 tablespoons chopped fresh thyme leaves; 2 cups basic tomato sauce; 2 cups chicken stock; 2 cups dry white wine; Gremolata; 1/4 cup finely chopped Italian parsley; 1/4 cup pine nuts, toasted under the broiler until brown; 1 lemon, zest of

Servings: persons

4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds)
salt and pepper
4 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, chopped into 1/4-inch slices
2 tablespoons chopped fresh thyme leaves
2 cups basic tomato sauce
2 cups chicken stock
2 cups dry white wine
Gremolata
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted under the broiler until brown
1 lemon, zest of

1
Preheat the oven to 450 degrees F.
2
Oil and season the shanks all over with salt and pepper.
3
On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
4
Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
5
Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
6
Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
7
Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds), salt and pepper, 4 tablespoons extra virgin olive oil, 1 medium carrot, chopped into 1/4-inch-thick coins, and more.

Yes, Osso Buco With Toasted Pine Nut Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Osso Buco With Toasted Pine Nut Gremolata

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