Slow-cooked Ossobuco with Gremolata
Prep Time:
30 minutes
Cook Time:
4 hours
Serving Size:

Ingredients

4 lbs veal shanks

Sea salt, ground

2 tsp fresh parsley, chopped

Fresh thyme

2 sprigs fresh rosemary

2 Tbsp extra virgin olive oil

1 cup celery, diced

1 cup onion, diced

1 cup carrots, diced

2 plum tomatoes, quartered

3 cloves fresh garlic, chopped

½ oz porcini mushrooms, dried

1 cup red wine

6 cups beef broth

1 bay leaf

1 lemon rind

Ingredients

8 lbs veal shanks

Sea salt, ground

4 tsp fresh parsley, chopped

Fresh thyme

3 sprigs fresh rosemary

4 Tbsp extra virgin olive oil

2 cups celery, diced

2 cups onion, diced

2 cups carrots, diced

4 plum tomatoes, quartered

6 cloves fresh garlic, chopped

1 ½ oz mushrooms, dried porcini

2 cups red wine

12 cups Beef broth

2 bay leaves

2 lemon rinds

Ingredients

12 lbs veal shanks

Sea salt, ground

6 tsp fresh parsley, chopped

Fresh thyme

4 sprigs fresh rosemary

6 Tbsp extra virgin olive oil

3 cups celery, diced

3 cups onion, diced

3 cups carrots, diced

6 plum tomatoes, quartered

9 cloves fresh garlic, chopped

2 oz porcini mushrooms, dried

3 cups red wine

18 cups beef broth

3 bay leaves

3 lemon rinds

Procedures


Pre-heat oven to 325º.
  1. SEASON veal shanks with salt and herbs. Let rest for 2 hours. Soak dried mushrooms in water. Follow package directions and drain when recommended.
  2. HEAT 2 tbsp of extra virgin olive oil in a heavy skillet over medium flame. Brown veal shanks on all sides. Add diced vegetables, tomatoes, drained mushrooms and 2 garlic cloves. Allow to cook for 6 minutes. Add wine, beef broth, and bay leaf. Bring to a boil, remove from heat and cover.
  3. TRANSFER to preheated oven. Allow to cook for at least 4 hours. When veal is very tender, remove from pan and set aside.
  4. DRAIN sauce from pan into a strainer. Remove bay leaf and rosemary sprig.
  5. MASH juice and vegetables through the strainer to achieve a smooth consistency.
    6. GREMOLATA:
  6. BOIL 2 cups of water in a small sauce pan. Add lemon peel. Allow to boil for 1 minute. Remove and allow to slightly cool.
  7. CHOP blanched lemon peel, parsley and remaining garlic cloves.
  8. PLACE Ossobuco on a serving platter. Pour the drained, smooth sauce over top and sprinkle with Gremolata. Serve immediately.
Serving Suggestion: Serve Ossobuco with polenta or mashed potatoes