Osso Buco With Toasted Pine Nut Gremolata Recipe Epicuriouscom

Steps:

• Preheat the oven to 450 degrees F.
• Oil and season the shanks all over with salt and pepper.
• On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
• Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
• Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
• Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
• Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.

Steps:

• To prepare the tomatoes for the ragout: Bring the red wine to a simmer. Add the dried tomatoes. Remove from heat and set aside for 1 hour. Remove the tomatoes and dice. Reserve the wine. (Prepare dried tomatoes just before using.) To prepare the Osso Bucco: Heat the olive oil in a 3 Qt. oven-proof pan over medium-high heat. Mix the flour, salt, Essence (or pepper) in a medium bowl. Dredge the shanks in the flour mixture, shaking off the excess. Brown the shanks on all sides in the olive oil. Remove from pan and set aside. To make the vegetable ragout: heat the olive oil in the meat pan over medium heat. Add the garlic, onion, carrot, celery, and tomatoes and saute' the vegetables until slightly softened and browned, shaking the pan to prevent sticking. Add the reserved wine and deglaze the pan. Add the beef broth and Worcestershire sauce and bring mixture to a boil. To cook the Osso Bucco: preheat the oven to 325 degrees. Return the shanks to the meat pan with the ragout mixture, spooning the vegetables over the meat. Drizzle the meat and vegetables with 2 T of olive oil. Cover and place the pan in the oven. Bake for 3 hours or until the meat can be removed from the bones. Remove the meat and marrow from the shanks and return to the pan, placing the pan back into the oven while preparing the pasta. To prepare the pasta: bring a large pot of salted water to a boil. Add the olive oil and the pasta and cook, uncovered, until the pasta is al dente, 8 to 10 minutes. Drain the pasta. In a large skillet over medium-low heat, melt the butter and stir in the pasta. Toss the pasta in the butter mixture until coated. To prepare the gremolata: toast the pine nuts under the broiler until dark brown. Mix the parsley, pine nuts, and lemon zest loosely in a small bowl. To serve: divide meat and vegetables between 4 plates. Drizzle the mixture with olive oil. Place a scoop of pasta beside the meat on each plate. Sprinkle the gremolata over the plates.

Steps:

• 1. Preheat oven to 375°F.
• 2. Season the shank all over with salt and pepper. In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
• 3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
• 4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
• 5. Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.

Steps:

• Preheat the oven to 375° F. Season the shanks all over with salt and pepper. In a heavy-bottomed 6 to 8 qrt casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2 1/2 hours and cook until meat is nearly falling off the bone. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata. BASIC TOMATO SAUCE 1 Spanish onion, cut into 1/4" dice 4 cloves garlic, thinly sliced 3 oz virgin olive oil 4 Tbsp fresh thyme leaves (or 2 Tbsp dried leaves) 1/2 carrot, shredded finely 2 28 oz cans of tomatoes, crushed and mixed Salt to taste To Make Tomato Sauce: Sauté onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned. Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to taste and set aside. GREMOLATA (Recipe courtesy of Mario Batali) 1/4 cup finely chopped Italian parsley 1/4 cup pine nuts, toasted under the broiler until dark brown Zest of 1 lemon Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside utnil ready to serve. Yield: 1/2 cup Adapted from Mario Batali