Osso Bucco With Tomatoes, Olives And Gremolata

Name: Osso Bucco With Tomatoes, Olives And Gremolata
Ingredients: 4 or 5 meaty veal shanks, about 3 lbs. (cut for Osso Bucco); ¼ cup unbleached flour; 1 Tbsp. EVO or more for browning veal; 1 ½ Tbsp. unsalted butter; 1 medium onion, halved lengthwise & thinly sliced; ½ small carrot, finely chopped; ½ stalk celery, finely chopped; 1 garlic cloves, finely chopped; ½ cup dry white or red wine; ½ cup chicken or beef stock (see below) or tinned broth; 16 oz. whole Italian tomatoes with juice, chopped; ½ cup Kalamata or large green Greek olives, pitted, halved; ¾ tsp. fresh thyme leaves; 1 fresh Italian (flat-leaf) parsley sprigs; 1 small bay leaf; 1 strip fresh lemon zest (2 x ½”), cut crosswise into fine julienne; ½ tsp. salt, or to taste; ¼ tsp. freshly ground black pepper; (opt. but good) 2 oz. finely chopped pancetta and 2 tsp. fresh rosemary, finely chopped; 1 ½ Tbsp. chopped Italian (flat-leaf) parsley; ½ large garlic clove, minced; 1 tsp. finely grated fresh lemon zest

www.oracibo.com

We love Osso Bucco! We’ve even made it using turkey drumsticks! You can easily double the recipe if you have a bigger crowd or if you want leftovers to store. U

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.

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Ingredients

4 or 5 meaty veal shanks, about 3 lbs. (cut for Osso Bucco)
¼ cup unbleached flour
1 Tbsp. EVO or more for browning veal
1 ½ Tbsp. unsalted butter
1 medium onion, halved lengthwise & thinly sliced
½ small carrot, finely chopped
½ stalk celery, finely chopped
1 garlic cloves, finely chopped
½ cup dry white or red wine
½ cup chicken or beef stock (see below) or tinned broth
16 oz. whole Italian tomatoes with juice, chopped
½ cup Kalamata or large green Greek olives, pitted, halved
¾ tsp. fresh thyme leaves
1 fresh Italian (flat-leaf) parsley sprigs
1 small bay leaf
1 strip fresh lemon zest (2 x ½”), cut crosswise into fine julienne
½ tsp. salt, or to taste
¼ tsp. freshly ground black pepper
(opt. but good) 2 oz. finely chopped pancetta and 2 tsp. fresh rosemary, finely chopped
1 ½ Tbsp. chopped Italian (flat-leaf) parsley
½ large garlic clove, minced
1 tsp. finely grated fresh lemon zest