Osso Buco with Gremolata
Osso buco with gremolata is a classic Milanese dish that showcases the beauty of slow cooking. The tender veal shanks are simmered in a rich, flavorful sauce, and the fresh gremolata adds a zesty finish. This dish has been a staple in Italian cuisine for centuries, loved for its comforting flavors and elegant presentation.
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1
Dredge the veal shanks in flour, shaking off any excess.
2
Heat olive oil and butter in a large skillet over medium-high heat. Brown the veal shanks on all sides, then remove and set aside.
3
In the same skillet, sauté the chopped onion, diced carrots, celery, and minced garlic until softened.
4
Stir in the tomato paste and cook for 1-2 minutes. Deglaze the pan with white wine, scraping up any browned bits.
5
Add the chicken stock, bay leaves, salt, and black pepper. Return the veal shanks to the skillet and bring to a simmer.
6
Cover and cook on low heat for 1.5-2 hours, turning the shanks occasionally, until the meat is tender and falls off the bone.
7
To prepare the gremolata, finely chop the parsley and garlic. Mix with lemon zest in a small bowl.
8
Serve the osso buco hot, garnished with gremolata, alongside risotto or crusty bread.
