herbiehancock

Osso Buco with Gremolata adapted slightly from Candace at I Shot the Chef Osso Buco 6 veal shanks, 1 to 1 1/2 inches thick 2 tablespoons olive oil (or more, as needed) 2 medium carrots, diced 1 large onion, diced 2 medium stalks celery, diced 6 cloves garlic, chopped 2 tablespoons tomato paste 4 stalks fresh rosemary 6 stalks fresh thyme 6 stalks fresh parsley 2 fresh bay leaves 1 1/2 cups dry white wine 3 cups veal, beef, chicken or turkey stock (preferably whatever you have homemade) Kosher salt Fresh ground black pepper Gremolata Mix together: 2 tablespoons fresh parsley, chopped 2 cloves garlic, minced 2 teaspoons lemon zest, grated Method 1. Preheat oven to 325 degrees. Tie veal shanks with kitchen twine so they hold together during cooking. 2. In a large, heavy-bottomed pot, heat oil over medium high heat. Add the shanks in batches and brown well on all sides, adding more oil if necessary. Remove to a plate. Reduce heat to medium low and add the diced carrots, onions, celery and ...