Osso Buco with Gremolata
Instructions:
- Preheat oven to 350°F. Sprinkle shanks with salt and pepper. In nonreactive 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add shanks and cook until browned, about 10 minutes, transferring shanks to plate as they are browned.
- Add onions to Dutch oven and cook over medium heat, stirring occasionally, until slightly browned, about 5 minutes. Add carrots, celery, and three-fourths of garlic; cook 2 minutes longer.
- Return veal to Dutch oven. Stir in tomatoes with their puree, wine, broth, and bay leaf; heat to boiling over high heat. Cover and place in oven. Bake until veal is tender when pierced with fork, about 2 hours.
- Meanwhile, prepare gremolata: In small bowl, mix parsley, lemon peel, and remaining garlic. Cover and refrigerate until ready to serve.
- Transfer veal to platter. Heat sauce in Dutch oven to boiling over high heat; boil until it has reduced to 4 cups, about 10 minutes. Pour sauce over veal and sprinkle with gremolata. Makes 4 main-dish servings.