OSSO BUCO WITH TOASTED PINE NUT GREMOLATA
Steps:
- 1. Preheat oven to 375°F.
- 2. Season the shank all over with salt and pepper. In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
- 3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
- 4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
- 5. Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.
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Thandeka Mbava
[email protected]This was a great recipe! I will definitely be making this again.
Benadette Kamau
[email protected]The Osso Buco was delicious! I will definitely be making this again.
Joey Elswick
[email protected]This recipe was easy to follow, and the Osso Buco turned out great! I will definitely be making this again.
Ramesh Darnal
[email protected]This was a great recipe! The Osso Buco was amazing, and the sauce was to die for. I will definitely be making this again.
Alom Khan
[email protected]The Osso Buco was delicious! The meat was fall-off-the-bone tender, and the sauce was rich and flavorful. I will definitely be making this again.
Rosye Ekeieta
[email protected]This recipe was easy to follow, and the Osso Buco turned out great! The meat was tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.
Oupa Edward Mosopane
[email protected]This was a great recipe! I made it for a dinner party, and everyone raved about it. The Osso Buco was perfectly cooked, and the sauce was delicious. I will definitely be making this again.
Michaelsingingwolf
[email protected]This recipe was a winner! The Osso Buco was fall-off-the-bone tender, and the sauce was rich and flavorful. I served it over risotto, and it was a perfect meal. I will definitely be making this again.
Florinita Ion
[email protected]The Osso Buco was amazing! The meat was so tender and flavorful, and the sauce was rich and delicious. I loved the toasted pine nut gremolata on top. It added a nice crunch and flavor to the dish. I will definitely be making this again soon!
GUNDA MLBB
[email protected]This was my first time making Osso Buco, and it turned out great! The recipe was easy to follow, and the dish was delicious. I served it over mashed potatoes, and it was a hit with my family. I will definitely be making this again.
Richard Romero (Richie)
[email protected]Osso Buco is one of my favorite dishes, and this recipe did not disappoint! The meat was fall-off-the-bone tender, and the sauce was rich and flavorful. I especially loved the toasted pine nut gremolata, which added a bright and nutty flavor to the d