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Printed Book:

70

Osso Buco

Mix all gremolata ingredients together in a bowl and set aside. In another bowl, mix together flour, salt, and pepper. Place veal shanks in the flour mixture to coat them. In a large pan, sear the floured shanks in olive oil over medium heat for 10 minutes, or until all sides are golden. Remove from pan and set aside.

 

In the same pan, sear onion, carrot, celery and garlic over medium heat for 5 minutes. Put the veal shanks back in the pan on top of the vegetables (thick side of bone facing upwards). Add remaining ingredients, cover and let simmer over low heat for 1 hour 45 minutes. Spread the gremolata on the shanks 5 minutes before the end of the cooking time.

Ingredients:

1)

spelt flour : 0.5 cup

2)

sea salt: 1 teaspoon

3)

black pepper : 0.5 teaspoon

4)

veal shanks (3" thick): 3 lb

5)

olive oil : 0.25 cup

6)

onion, chopped : 0.5 cup

7)

finely sliced carrot : 0.5 cup

8)

chopped celery : 0.5 cup

9)

garlic cloves, chopped : 2

10)

dried basil : 1 teaspoon

11)

bay leaves : 2

12)

white wine : 1 cup

13)

low-sodium tomato juice : 0.5 cup

14)

low-sodium chicken broth : 0.75 cup

15)

garlic cloves, chopped : 2

16)

chopped parsley : 0.5 cup

17)

zest from lemon : 2

18)

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