Osso Buco with Gremolata

Photography: Jim Bathie; Styling: Jan Gautro

Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste--it adds immeasurably to the flavor. Use the remaining broth mixture in soups and stews.

Yield: 8 servings (serving size: 3 ounces veal, 1/2 cup broth mixture, and 1 tablespoon gremolata)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 443
  • Calories from fat: 25%
  • Fat: 12.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 54.9g
  • Carbohydrate: 15.9g
  • Fiber: 1.8g
  • Cholesterol: 200mg
  • Iron: 3.3mg
  • Sodium: 485mg
  • Calcium: 94mg

Ingredients

  • Osso buco:
  • 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
  • Gremolata:
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 2 garlic cloves, minced
  • Remaining ingredient:
  • 8 cups hot cooked pappardelle pasta (about 1 pound uncooked wide ribbon pasta)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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