Osso Buco With Citrus Gremolata Recipe

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Ingredients

  • 8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds)
  • Kosher salt and freshly ground pepper
  • 6 tablespoons extra-virgin olive oil
  • 6 carrots, cut into 1/4-inch dice
  • 6 celery ribs, cut into 1/4-inch dice
  • 2 onions, cut into 1/4-inch dice
  • 6 garlic cloves—4 whole, 2 minced
  • 3 bay leaves
  • 4 cups chicken stock or low-sodium broth
  • 2 cups dry white wine
  • One 15-ounce can diced Italian tomatoes
  • 6 thyme sprigs
  • Two 2 1/2-inch strips orange zest, minced
  • Two 2 1/2-inch strips lemon zest, minced
  • 2 tablespoons minced flat-leaf parsley

Description

Contributed By Ethan Stowell Ethan Stowell Sticks To Italian Tradition When Making Osso Buco, Topping Braised Veal Shanks With A Citrusy Gremolata (orange And Lemon Zest Mixed With…

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