Osso Buco With Toasted Pine Nut Gremolata

Recipe Ingredients

4		Veal shanks, cut 3" thick - - (3 1/2 to 4 lbs)
6 tablespoons	90ml	Virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Carrot - cut 1/4"-thk coins (medium)
1		Spanish onion - chopped 1/2" dice (small)
1		Celery rib - cut 1/4" slices
2 tablespoons	30ml	Chopped fresh thyme leaves
2 cups	474ml	Basic Tomato Sauce - (see recipe)
2 cups	474ml	Chicken stock
2 cups	474ml	Dry white wine
1		Italian parsley
1/4 cup	59ml	Pine nuts - toasted under
		Broiler until dark brown
		Zest of 1 lemon
		Gremolata - (see below)
1		Risotto Milanese - (see recipe)

Recipe Instructions

Preheat oven to 375 degrees.

Season shanks all over with salt and pepper. In a heavy-bottom casserole (6 to 8 quart), heat olive oil until smoking. Place shanks in pan and brown all over, rolling to get all edges, about 12 to 15 minutes. Remove shanks and set aside.

Add carrots, onion, celery and thyme leaves and cook, stirring regularly until golden brown and slightly softened, about 8 to 10 minutes. Add Basic Tomato Sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway and cover pan with tight fitting lid or aluminum foil. If shanks are not covered halfway, fill with additional chicken stock.

Place in oven for 2 to 2 1/2 hours and cook until meat is falling off the bone. Remove and let stand 10 minutes before serving with the Risotto Milanese.

Gremolata: Mix chopped parsley, toasted pine nuts, and lemon zest together loosely in a small bowl. Set aside to sprinkle over meat when ready to serve.

Place the risotto in a deep platter, over which you can place osso buco. Sprinkle with gremolata and serve.

This recipe yields 4 main course servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5663) - from the TV FOOD NETWORK

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