Name: Veal Osso Buco with Gremolata
Yield: 6 servings (serving size: 1 veal shank)
Ingredients: 6 (8-ounce) veal shanks, trimmed; ¾ teaspoon salt, divided; ¼ teaspoon freshly ground black pepper; ¼ cup all-purpose flour (about 1 ounce); 1 tablespoon butter, divided; 1 cup finely chopped yellow onion (about 1 medium); ½ cup finely chopped carrot (about 1 medium); ½ cup finely chopped celery (about 1 stalk); 2 bacon slices, diced (uncooked); 1 cup dry white wine; 1 cup fat-free, less-sodium beef broth; 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and chopped; 1 cup chopped fresh flat-leaf parsley; 1 teaspoon grated lemon rind; 1 garlic clove, minced

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pmarie

04/23/2012

One of my favorite recipes ever from CL! Rich, hearty & tons of flavor. I would rate this equal to the best restaurant Osso Buco I have had. The gremolata is the crowning touch. I have also made with veal shoulder, when shanks were not readily available. Often sold at the grocery store, cut up as for stew. Same beautiful veal flavor.

burk9044

09/05/2011

I have made this several times and it turns out wonderful every time. Great winter recipe!! Very hearty.

whthair12

01/28/2009

This is SO delicious. I fixed this for a celebration dinner for my husband and me. I had to go out for a little while and since I cook on gas, I decided to put it in the oven at 275 while I was gone, about an hour. It worked perfectly. I added a little orange rind also, as I had read Julia Child's recipe and she had both, so why not! Also the dressing on the spinach salad I fixed had both in it. I will definitely fix this again.

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Veal Osso Buco with Gremolata

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