Name: Osso Buco with Tomatoes, Olives, and Gremolata
Cook time: 45 min
Total time: 3 3/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string; 1/2 cup all-purpose flour; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 2 medium onions, halved lengthwise and thinly sliced; 1 small carrot, finely chopped; 1 celery rib, finely chopped; 2 garlic cloves, finely chopped; 1 cup dry white wine; 1 cup chicken broth; 1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped; 1 cup Kalamata or other brine-cured black olives, pitted and halved; 1 1/2 teaspoons fresh thyme leaves; 2 fresh flat-leaf parsley sprigs; 1 Turkish or 1/2 California bay leaf; 2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 3 tablespoons chopped fresh flat-leaf parsley; 1 large garlic clove, minced; 1 teaspoon finely grated fresh fresh lemon zest; a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)

Osso Buco with Tomatoes, Olives, and GremolataLisa Hubbard

Cooks' notes:

• Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40 minutes.

• Osso buco can also be cooked in a large roasting pan. Straddle pan across 2 burners for browning and boiling, then cover pan tightly with foil for braising.

Recipe information

Total Time
3 3/4 hr
Yield
Makes 8 to 10 servings

Ingredients

For stew

8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string

1/2 cup all-purpose flour

2 tablespoons olive oil

3 tablespoons unsalted butter

2 medium onions, halved lengthwise and thinly sliced

1 small carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, finely chopped

1 cup dry white wine

1 cup chicken broth

1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped

1 cup Kalamata or other brine-cured black olives, pitted and halved

1 1/2 teaspoons fresh thyme leaves

2 fresh flat-leaf parsley sprigs

1 Turkish or 1/2 California bay leaf

2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

For gremolata

3 tablespoons chopped fresh flat-leaf parsley

1 large garlic clove, minced

1 teaspoon finely grated fresh fresh lemon zest

Special Equipment

a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)

Preparation

Make stew:
Step 1
Preheat oven to 325°F.
Step 2
Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.
Step 3
Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
Make gremolata and serve osso buco:
Step 4
Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.

TagsItalian European Veal Beef Meat Canned Tomato Tomato Vegetable Olive Garlic Root Vegetable Parsley Herbs & Spices Main Dinner Nut Free Make Ahead Braise Gourmet

Recipe information

Ingredients

For stew

For gremolata

Special Equipment

Preparation

Make stew:

Step 1

Step 2

Step 3

Make gremolata and serve osso buco:

Step 4

Recipe notes