8 servings (serving size: 3 ounces veal, 1/2 cup broth mixture, and 1 tablespoon gremolata)
Photography: Jim Bathie; Styling: Jan Gautro
3 ounces all-purpose flour (about 2/3 cup)
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
6 veal shanks, trimmed (about 5 pounds)
2 teaspoons butter, divided
2 teaspoons olive oil, divided
2 cups coarsely chopped red onion
1 1/2 cups chopped celery
6 garlic cloves, minced
4 cups beef broth
2 cups dry white wine
1 tablespoon chopped fresh rosemary
1 tablespoon anchovy paste
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
2 garlic cloves, minced
8 cups hot cooked pappardelle pasta (about 1 pound uncooked wide ribbon pasta)
How to Make It
To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.
Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal; cook 6 minutes, browning on both sides. Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.
Add onion and celery to pan; sauté 5 minutes over medium-high heat or until tender. Add 6 garlic cloves to pan; sauté 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes. Pour over veal.
Cover and cook on low 9 hours or until done. Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt. Remove veal from cooker; cool slightly.
To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves. Place 1 cup pasta in each of 8 pasta bowls. Top each serving with 2/3 cup veal and 1/2 cup broth mixture. Reserve remaining broth mixture for another use. Sprinkle each serving with 1 tablespoon gremolata.
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The recipe is from 2003, when foodies and gourmands weren't a thing, and neither were websites for recipes. Osso Bucco was inexpensive THEN. It's not now, 13 years later. That doesn't mean you can't substitute lamb shank, or pork, or even beef. Or just splurge. I will be making this recipe when I see some good meat cuts somewhere that speak to me - I live in WIsconsin and meat is plentiful. But if you don't want to make veal because it costs too much, then don't.
I have made this recipe several times; it is a family favorite. The only drawback that others have noticed is that veal shanks are expensive, so this is a "special occasion" recipe. I make it exactly as written and it has come out beautifully every time. Definitely worth it!
I also have not tried this recipe, although I will as I was looking for a Cooking Light version of Osso Buco. I just wanted to second Pipsqueak's comment about substituting something for veal. I've made many variations of this type of recipe using pork shanks, chicken and turkey thighs and legs and lamb shanks and they've all been winners. Have some imagination, people.
If I could give this less than one star, I would. Not only is veal expensive ($12.99 per pound), but this recipe doesn't justify the expense in any way. The meat and broth was totally flavorless. We decided to shred the veal and enjoy the most expensive pulled meat sandwiches in the history of the world! In the meantime, we ordered pizza for tonight's dinner.