Veal Osso Bucco with Toasted Garlic Gremolata
This rich, hearty braise is an ideal pairing for Cabernet Sauvignon. Savory notes from the braising liquid help showcase the dark fruit tones in the wine, so be sure to spoon some of the liquid over the Osso Bucco before serving. Finish off the dish with Garlic Gremolata to bring an added liveliness, creating a balance of flavors.
Ingredients
• 6 ea Veal Fore Shanks, 1 1/2” thick
• 1/4 cup Canola Oil
• 4 oz Butter
• 1 ea Red Onion, Diced
• 2 ea Cloves Garlic, Minced
• 2 ea Celery Stalks, Chopped
• 1 ea Medium Carrot, Peeled, Chopped
• 1/2 cup Dry Red Wine
• 4 ea Sprigs Fresh Thyme
• 2 cup Canned Peeled San Marzano Tomatoes, Chopped
• 1 ea Bay Leaf
• Salt & Fresh Ground Black Pepper
Gremolata
• 3 ea Garlic Cloves, Sliced Thin
• 6 ea Lemons, Finely Zested
• 1/2 cup Flat Leaf Parsley, Chiffonade
• 1/4 cup Olive Oil
Directions
1. Preheat oven to 325°
2. Heat canola oil in a Dutch oven over high heat and season veal shanks with salt and pepper. Carefully sear each side of the shank in the hot oil until golden brown, about 4-5 minutes on each side. Remove the shanks from the pan and place them on a wire rack to drain any excess fat.
3. Carefully remove the grease from the pan. Return the pan to medium heat and add butter. Once the butter is melted, add onion, garlic, Veal Osso Bucco with Toasted Garlic Gremolata celery and carrots and sweat the ingredients over medium heat for about 20 minutes, stirring to prevent scorching.
4. Add wine to the pan and cook to reduce by about half. Then return veal shanks to the pan.
5. Add thyme, tomatoes and bay leaf. Bring to a boil, then remove from heat.
6. Place the lid on the Dutch oven, then place in a preheated 325° oven for 3 to 3.5 hours until the meat becomes fork-tender.
7. Remove shanks from oven and allow to rest for 20 - 30 minutes.
Toasted Garlic Gremolata
1. Heat olive oil in a small sauté pan over medium heat. Add garlic, and toast until it begins to brown. Immediately remove from heat and transfer to a mixing bowl. Allow the oil to cool.
2. Once the oil is cool, add the parsley and lemon zest.
3. Serve the Osso Bucco over creamy polenta or risotto with a bit of the cooking liquid. Finish by spooning some of the Gremolata over the top.