Osso Buco in Bianco with Gremolata

Osso Buco

Osso Buco in Bianco with Gremolate is a heart warming Italian classic. Osso Buco literally means ‘bones with holes’ and it is for me, nothing short of comfort food, but the status of a classic which Osso Buco enjoys, allows it to be serves and enjoyed at elegant dinner parties as well. Prepare it a day before, gently warm it up before serving and you will be amazed to discover that a night in the fridge actually makes it taste even better. 

Ingredients for Osso Buco:

8 beef or veal shanks 1 inch tick
3 Tbs of canola oil
3 medium carrots cut into rondelles
1 large onion finely chopped
1 garlic cloves crushed
8 garlic cloves peeled
2 bay leaves
5 strings of fresh thyme
8 whole pepper corns
1/2 tsp of white pepper
1 tsp of salt
1cup of flour + 1 Tbs
250 ml white wine
2 Tbs cognac or French brandy
1 1/2 cups chicken broth

Ingredients for Gremolata:

3 Tbs chopped parsley
2 garlic cloves crushed
2 Tbs extra virgin olive oil
salt and pepper to taste

Make the Gremolata: Mix well all ingredients in a small bowl and keep at room temperature.

Stew the meat: Wash and pat dry the shanks. Season them with salt and white pepper. Flour the shanks, dust off the excess flour and brown them on all sides in a dutch oven with the canola oil. Take the shanks out and add the carrots and the onions to the pot, cook for 3-4 min, then add 1 Tbs of flour and cook for 2 more minutes, add the crushed garlic clove and cook for 30 seconds. Add the cognac and cook for 2 more minutes. Place carefully the shanks back in the pot, add the bay leaves, thyme, pepper corns and the whole garlic cloves. Pour in the wine and the chicken broth add a pinch of salt and simmer on low fire with the lid on for about 2 hours or until the meat is very tender.
Serve: When ready place the Osso Buco in a large serving platter and drizzle the Gremolata on top. Serve with potato puree.

Wine SuggestionsRecommended wine to pair the Osso Buco with is Chianti Classico, which is a slightly tannic and velvety Tuscan wine.

Make it Ahead: The entire dish, except for the germinate can be prepared a day before and refrigerated. Warm it over gentle heat before serving and top with freshly made gremolata.

Photography by Zachary Saitoti

Shifteye Photography
www.facebook.com/shifteyephotography
www.shifteye.net

This recipe was featured in Healthy Woman Magazine in March 2015.

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