Here’s something I haven’t made in a long time. Always so good.
Especially with fairly good looking veal marrow bones.
Veal Osso Bucco with Gremolata
6 veal shank slices
Salt and pepper
2 tbsp olive oil
1 tbsp butter
1 onion, chopped
3 large garlic cloves, finely chopped
3 carrots, diced
2 celery branches, diced
1/2 cup white wine
1 1/2 cup veal broth
1 1/2 cup diced tomatoes
1 bay leaf
1 handful of fresh parsley, chopped
1 zest of a whole lemon, grated
Juice from 1 lemon
Fleur de sel
Season the veal with salt and pepper, then dredge in flour and brown in the oil and butter. Remove and set aside. Add the onion, 2/3 garlic, carrots and celery to the pan and cook for about 5 minutes. Add the wine and broth, then boil for about 5 minutes. Add the tomatoes, bay leaf and veal, bring to a boil, cover and then simmer for about 1 1/2 hours.
Mix the parsley, remaining garlic and lemon zest together.
Place the veal on a serving platter, stir the lemon juice into the sauce then ladle over the meat. Sprinkle with the gremolata and fleur de sel. Serve with pasta or mashed potatoes.