Simple ingredients with complexity and depth add up to an Italian classic. Oh, and did I mention this is mind-blowing? When purchasing the veal shanks, check that they are pink and smell sweet. The most important step in making Osso Buco is browning the meat. This develops a really rich brown color on the meat and adds a ton of flavor to the base of the sauce. Serve with Soft Polenta (page 244) or Garlic-Chive Mashed Potatoes (page 237). The gremolata is also good on a grilled fish.

　　

Ingredients

serves 6 to 8, makes 1/4 cup gremolata

　　

Osso Buco

1 cup all-purpose flour

　　Sea salt and freshly ground black pepper

　　4 pieces of veal shank for osso buco

　　Extra-virgin olive oil

　　3 tablespoons unsalted butter

　　1 onion, diced

　　1 celery stalk, diced

　　2 carrots, diced

　　1 lemon, zest peeled off in fat strips with a vegetable peeler

　　4 garlic cloves, minced

　　2 bay leaves

　　1/4 cup chopped fresh flat-leaf parsley

　　1 bottle dry red wine, such as Cabernet Sauvignon

　　1 (14 1/2-ounce) can low-sodium beef broth

　　1 (28-ounce) can whole tomatoes, hand-crushed

　　

Gremolata

1/4 cup pine nuts, toasted

　　1 anchovy fillet

　　2 garlic cloves

　　Zest of 1 orange, finely grated

　　2 tablespoons chopped fresh flat-leaf parsley

　　

Step 1

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting). Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You’re going to use that to create your sauce.

　　

Step 2

Preheat the oven to 375°F. Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.

　　

Step 3

For the gremolata, mash the pine nuts, anchovy, and garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Buco before serving.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter