Osso Buco with Horseradish Gremolata Recipe - (4.5/5)

Ingredients

• 4 4 3 1/4 veal shanks, cut 3 inches thick (5 1/4 pounds)
• Kosher salt
• Freshly ground pepper
• 1/4 1/4 1/4 cup extra-virgin olive oil
• 1/2 1/2 1/2 Spanish onion, chopped
• 1 1 1/4 medium carrot, sliced 1/4 inch thick
• 1 1 1/4 celery rib, sliced 1/4 inch thick
• 2 2 2 tablespoons chopped thyme
• 2 2 2 cups dry white wine
• 2 2 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
• 2 2 2 cups chicken stock
• 1 1 1 cup lightly packed parsley, minced
• 1 1/2 1 1/2 1/2 tablespoons finely grated fresh horseradish
• 1 1 1 tablespoon finely grated lemon zest
• Saffron Orzo, for serving
• 3 3. 3. Meanwhile, in a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper.
• Make Ahead
• to 2 buco can be refrigerated for up to 2 days.
• Notes
• 6 serving 6 people, cut the veal off the bone into large chunks.
• Suggested Pairing
• Surprisingly, Mario Batali pairs these braised veal shanks with white wine. A Santa Barbara Chardonnay matches the richness of the dish.