Osso Bucco with Citrus Gremolata

Always been a huge fan. Perfect for entertaining. I love to serve this with polenta but you can opt for a nice creamy Safran risotto as well. 

 

Ingredients: 

 

12 meat veal shanks
8 carrots, chopped in small cubes

8 celery, chopped in small cubes

2 onions, chopped small cubes

6 garlic cloves, whole and mashed

6-8 fresh bay leaves

4 cups low sodium chicken broth

3 cups dry white wine

1 18 ounce @mutti_canada tomato purée

Sea salt & pepper

Extra virgin olive oil

Gremolata: 2 1/2 inch strips lemon zest and orange zest chopped finelly.

2-3 tbsp minced parsley.

 

Season with coarse sea salt & pepper & mix well.

 

Instructions:

 

1. Preheat the oven to 375. Generously season veal shanks with salt & pepper. In a very large skillet, heat olive oil and cook the veal in batches (about 3 min per side). Then transfer to a large roasting pan.

2. Add more olive oil to the pan and add in your onions, celery, carrots, garlic and bay leaves and season. Cook for about 12 minutes.

3. Add wine, chicken stock and tomatoes, stir and bring to a boil. Transfer to the roasting pan to coat the Osso bucco. Cover and bake for 2 1/2 hours.

4. You can reduce the sauce once cooked but I like to leave it as is to wet the polenta. Sprinkle the gremolata over and serve.