ezRecipe-Zee: Cooking Recipe: How to make Osso Buco With Toasted Pine Nut Gremolata

Osso Buco With Toasted Pine Nut Gremolata

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Date Added:	April 15, 2008
Calories:	349
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Veal, Copy Cat / Restaurant

Ingredients:

4                   veal shanks, cut 3" thick -
6     tablespoons   virgin olive oil
                    Salt
                    Freshly-ground black pepper
1     medium        carrot
1     small         Spanish onion
1                   celery rib
2     tablespoons   chopped fresh thyme leaves
2     cups          Basic Tomato Sauce
2     cups          chicken stock
2     cups          dry white wine
1     bunch         Italian parsley
1/4   cup           pine nuts
                    broiler until dark brown
                    Zest of 1 lemon
                    Gremolata
1     recipe        Risotto Milanese

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 375 degrees.
Season shanks all over with salt and pepper. In a heavy-bottom casserole (6 to 8 quart), heat olive oil until smoking. Place shanks in pan and brown all over, rolling to get all edges, about 12 to 15 minutes. Remove shanks and set aside.
Add carrots, onion, celery and thyme leaves and cook, stirring regularly until golden brown and slightly softened, about 8 to 10 minutes. Add Basic Tomato Sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway and cover pan with tight fitting lid or aluminum foil. If shanks are not covered halfway, fill with additional chicken stock.
Place in oven for 2 to 2 1/2 hours and cook until meat is falling off the bone. Remove and let stand 10 minutes before serving with the Risotto Milanese.
Gremolata: Mix chopped parsley, toasted pine nuts, and lemon zest together loosely in a small bowl. Set aside to sprinkle over meat when ready to serve.
Place the risotto in a deep platter, over which you can place osso buco. Sprinkle with gremolata and serve.
This recipe yields 4 main course servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 349

Calories from Fat 81.3%

Total Fat

25g

Cholesterol

0mg

Sodium

1104mg

Carbohydrate

Dietary Fiber

Protein

Points 9

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-5663) - from the TV FOOD NETWORK