Catalan Osso buco
Instructions:
- For the gremolata:
- 2 tsp fresh parsley, finely chopped;
- 1 garlic cloves, finely chopped;
- 1 lemon;
- 1 orange.
- Cut the carrots into sticks about 1⁄4 inch thick, then cut into 1⁄4-inch cubes.
- Repeat with the celery.
- Coarsely chop the onion.
- Finely chop the garlic.
- Season the veal with salt and pepper.
- Dust the meat with the flour.
- Pat away any excess flour.
- Put a large pan over high heat, then add half of the butter.
- When the butter foams, add the veal.
- Brown the veal on both sides, then remove from the pan.
- Turn the heat to medium, then add the carrot and the rest of the butter to the pan. Stir for 1 minute.
- Add the onion, celery, and garlic, then cook gently for 10 minutes, stirring often, until the vegetables have softened.
- Pour in the white wine and loosen any sediment from the bottom of the pan with a wooden spoon. Preheat the oven to 400°F.
- When the wine has almost evaporated, add the bay leaves and tomato sauce. Cook over medium heat for another 10 minutes, until thickened.
- Put the browned veal into a roasting pan. Spoon over the vegetables, then pour in the beef stock or water.
- Cover the pan with foil and cook in the oven for 2 hours, until the meat is very tender.
- Meanwhile, prepare the gremolata. Finely chop the parsley and garlic, then mix in small bowl. Finely grate in the zest of the lemon and orange, then mix well.
- Sprinkle the gremolata over the osso buco just before serving.