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!
Osso Buco with Gremolata
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.
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- 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
- 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
- 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)
- 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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