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Braised Osso Buco with Gremolata
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.
Ingredients
Instructions
Preheat the oven to 375°F (160°C).
Sprinkle the veal shanks generously with salt and pepper.
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.
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.
Add the marinara sauce, broth, wine, and thyme to the casserole, and bring to a boil. Reduce the heat and simmer for 5 minutes.
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.)
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.
