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Braised Osso Buco with Gremolata
From Ten, by Sheila Lukins

This osso buco is fairly traditional, but it is such an extremely delicious preparation that in this case, I let the meat and tradition speak for themselves. Serving the osso buco over Saffron Orzo enhances all the flavors and makes for a stunning presentation.

Marrow is one of those rare treats, and osso buco is a great excuse to indulge. Be sure to provide little spoons for scooping the marrow out of the bones. Enjoy it spread on toasted peasant bread.


6 center-cut veal shanks, cut 2 inches thick (each about 12 ounces)
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
2 ribs celery, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
1 large onion, cut into 1/4-inch dice
1 tablespoon finely minced garlic
2 cups prepared marinara sauce or Basic Tomato Sauce
2 cups chicken broth, preferably homemade
2 cups dry white wine
2 teaspoons chopped fresh thyme leaves, or 1/2 teaspoon dried
Saffron Orzo, for serving
Gremolata, for garnish


1. Preheat the oven to 375F (160C).

2. Sprinkle the veal shanks generously with salt and pepper.

3. Heat the oil in a heavy flameproof casserole over medium heat. Add the veal shanks and cook until browned all over, 6 to 8 minutes per side. Transfer them to a plate and set it aside.

4. Reduce the heat to medium-low and add the celery, carrots, and onion to the casserole. Cook, stirring occasionally, for 10 minutes, adding the garlic during the last 5 minutes.

5. Add the marinara sauce, broth, wine, and thyme to the casserole, and bring to a boil. Reduce the heat and simmer for 5 minutes.

6. Return the veal shanks to the casserole. (The sauce should reach about halfway up the meat.) Cover, transfer to the oven, and bake until the meat is very tender, 2 to 2-1/2 hours. (Do not overcook the meat.)

7. Remove the casserole from the oven and carefully skim the fat from the surface, using a metal spoon. Serve the osso buco over Saffron Orzo in shallow bowls, and sprinkle a tablespoon of gremolata over each portion. Don't forget the small spoons for scooping out the lush marrow.

Yield: Serves 6

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