Osso Buco with Tomatoes, Olives, and Gremolata

My cousin Tamara did this recipe for New Years Eve and said it was wonderful – I know the picture looks yummy so try it out and let me know what you think. According to Tamara, it is easier than it looks, she did it in the morning, went out and left it to braise in the oven for a few hours and she says, you could probably do it in a slow cooker. Also, you can skip tying the shanks with string if you want as they get so tender they fall apart anyway.  If you are not a veal eater it can be done with lamb or beef shanks as well.  It is really flavourful and this recipe served 8 people, with a few second helpings!
She served this with puréed sweet potatoes and parnsips, ( although risotto is traditional,) and a green salad.
It is originally from Gourmet magazine but she made a few changes.

For stew
8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string
1/2 cup flour
2 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
1 small carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
2 cups dry white wine
1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée)
1 cup Kalamata or other brine-cured black olives, pitted and halved
1 1/2 teaspoons fresh thyme leaves
2 fresh flat-leaf parsley sprigs
2 bay leaves
2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to tasteFor gremolata
3 tablespoons chopped fresh flat-leaf parsley
1 large garlic clove, minced
1 teaspoon finely grated fresh fresh lemon zest

Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)

photophoto-1photo-2Make stew: Preheat oven to 325°F.
Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.

Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
photo-3Make gremolata and serve osso buco: Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.

Cooks’ notes:
Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40 minutes.


3 thoughts on “Osso Buco with Tomatoes, Olives, and Gremolata

  1. Osso buco is one of my all-time entertaining favourites and I have made it dozens of times to rave reviews. I use a Dutch oven which is of a size that I must layer the shanks for braising — it cannot accommodate them in a single layer. Searing is done in many batches and requires patience (the most time-consuming part of the prep) — not crowding the shanks during searing is key. Some of the pieces do come apart when removing them from the pot (I haven’t tried string), but I think that’s the nature of the beast.

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