Osso buco alla gremolata

Ingredients

• 4 pieces bone-in veal shanks
• 40 g all-purpose flour
• 1 piece yellow onion
• 1 piece carrot
• 1 piece celery stalk
• 40 g unsalted butter
• 2 tbsp extra-virgin olive oil
• 200 ml dry white wine
• 400 ml veal stock
• 1 leaf bay leaf
• 2 sprigs fresh thyme
• 1 piece unsprayed lemon
• 0.5 bunches fresh flat-leaf parsley
• 2 cloves garlic
• to taste fine salt
• to taste ground black pepper

Method

1. Pat the veal shanks dry, salt and pepper them, then lightly flour them, shaking off the excess to achieve a dry, thin coating.
2. Heat the butter and oil in a wide Dutch oven, then sear the meat on each side until deeply golden and smelling of brown butter; set aside on a plate.
3. Add the finely diced onion, carrot, and celery to the same pot, then sweat over moderate heat until the vegetables become tender and slightly glossy.
4. Return the meat to the pot, pour in the white wine, and let simmer until the smell of alcohol disappears and the stuck-on bits dissolve into the juices.
5. Add the veal stock, bay leaf, and thyme; the liquid should surround the meat without drowning it, then cover and let simmer gently until the meat is very tender but still holds to the bone.
6. Carefully turn the pieces during cooking and baste with the juices; the sauce is ready when it becomes glossy, coats the back of a spoon, and is concentrated around the veal drippings.
7. Toward the end of the simmer, prepare the gremolata by very finely chopping the flat-leaf parsley with the garlic, then adding the lemon zest for a fresh, clean aroma.
8. Remove the bay leaf and thyme, adjust the seasoning, then serve the veal shanks coated with sauce, sprinkled with the gremolata at the last moment.

Nutrition

Per serving

Energy

285.2 kcal

Protein

8.84 g

Carbohydrate

16.46 g

Fat

17.06 g

Fibre

2.79 g

Calcium

63.99 mg

Iron

1.36 mg

Magnesium

44.81 mg