Osso Buco with Citrus Gremolata
Osso Buco is a very satisfying dish. The meat is silky and tender after a long braise in the oven.
Osso Buco with Citrus Gremolata
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Serves: 6
Ingredients
- 2 bay leaves
- 1 large sprig fresh rosemary
- 3 cups chicken broth, or more as needed
- ¼ cup extra-virgin olive oil
- 6 2-to-3-inch thick veal shank tied around the circumference
- flour to dust the shanks
- Sea salt and freshly ground black pepper
- 1 large onion, cut into 1-inch chunks
- 2 stalks celery, cut into 1-inch chunks
- 2 carrots, shredded
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 6 whole cloves
- Zest of 1 small orange and 1 lemon
- 2 medium carrots, cut into 1-inch chunks
Instructions
- Tie the bay leaves and rosemary together with string.
- Pour the chicken broth into a small pot and keep warm over low heat.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Season the osso buco with sea salt and black pepper.
- When the oil is hot, add the osso buco and brown on all sides, about 6 to 7 minutes in all. Remove browned osso buco to a plate.
- Add the onion, carrots, and celery to the Dutch oven. Cook until the onion begins to soften and all of the vegetables are caramelized, about 5 minutes.
- Push aside the vegetables to clear a dry spot in the pan, and add the tomato paste. Let it toast for a minute or two, then stir it into the vegetables.
- Add the wine and the herbs. Bring to a boil, and cook until the wine is reduced by half, about 3 minutes.
- Drop in the cloves and the orange and lemon peel.
- Return the osso buco to the pot in one layer, and pour the chicken stock over the top until it is almost, but not quite, covering the osso buco.
- Adjust heat so the liquid is simmering, cover, and cook until the osso buco is tender, about 1 ½ hours.
- Once the meat is tender, uncover, and remove the vegetable chunks to a platter. Put the osso buco on top of the vegetables.
- Discard the bay-leaf and rosemary. Bring the liquid in the Dutch oven to a boil, and cook down until saucy, about 4 to 5 minutes.
- Remove the strings from the osso buco and pour the sauce over the osso buco on the platter, pressing on any remaining vegetable solids with a wooden spoon. Sprinkle the gremolata over the top, and serve.
- Serve this dish with an espresso spoon—or even better, a marrow spoon—so that your guests can scoop out the marrow as the ultimate delicacy.