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Osso Buco with Pine Nut Gremolata Print Email


4 pounds veal shanks - cut 1 to 1.5 inches thick
Sea salt and freshly ground pepper
Flour, as needed
Picual olive oil, or olive oil and canola oil blend
1 small onion, minced
2 large carrots, minced
2-3 cloves garlic, crushed
14 oz can of San Marzano tomatoes and juice, diced
2 cups dry white wine
2 cups rich low sodium chicken stock (Glace de Poulet suggested)
2-3 sprigs fresh thyme
1 bay leaf
Wondra flour, for thickening - optional

Gremolata:
1/4 cup chopped Italian parsley
1/4 cup toasted pine nuts
zest of one lemon
pinches of black pepper
olive oil, as needed

Season veal shanks with salt and pepper and then dredge in flour. Heat a heavy sauté pan, or Dutch oven, and add 2 TBS oil. Brown shanks in batches, adding more oil as needed. Remove and reserve.

Add onion, carrots, celery, garlic, and pinches of salt to pan - cooking and stirring until tender and starting to brown. Stir in tomatoes, wine, stock and herbs and then add back veal shanks; bring to a boil. Reduce heat to a simmer and cover tightly. Simmer slowly, or braise in a 325-degree until veal is almost falling off the bone, usually from 2 to 3 hours. Meanwhile, combine gremolata ingredients to taste and set aside.

Remove shanks to a platter and skim fat. Taste and adjust sauce as desired; boiling to reduce, adjusting seasoning, or thickening with sprinkles of Wondra ultra-fine flour. Serve shanks over Risotto Milanese, creamy polenta, or mashed potatoes, topping with sauce and sprinkling with gremolata. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods, www.TonysMarket.com
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