Osso Buco with Tomatoes, Olives, and Gremolata
reviews (104)
Lisa Hubbard
- Yield
- Makes 8 to 10 servings
- Active Time
- 45 min
- Total Time
- 3 3/4 hr
Ingredients
- For stew
- 8 to 10 (10-oz) meaty cross-cut veal shanks (osso buco; 5 to 6 1/2 lb total), each tied with kitchen string
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 medium onions, halved lengthwise and thinly sliced
- 1 small carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 1 cup chicken broth
- 1 (28- to 32-oz) can whole plum tomatoes with juice (not in purée), coarsely chopped
- 1 cup Kalamata or other brine-cured black olives, pitted and halved
- 1 1/2 teaspoons fresh thyme leaves
- 2 fresh flat-leaf parsley sprigs
- 1 Turkish or 1/2 California bay leaf
- 2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- For gremolata
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 large garlic clove, minced
- 1 teaspoon finely grated fresh fresh lemon zest
- Special equipment: a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)
Preparation
- Make stew:
- Preheat oven to 325°F.
- Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 large sealable plastic bags and shake to coat, then remove shanks from bags, shaking off excess flour. Heat oil and 2 tablespoons butter in ovenproof pot over moderately high heat until foam subsides, then brown shanks well in 2 batches, 10 to 12 minutes per batch, transferring to a plate.
- Reduce heat to moderate and add remaining tablespoon butter to pot along with onions, carrot, celery, and garlic and cook, stirring, until onions are pale golden, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 layer and return to a simmer. Cover pot and braise shanks in middle of oven until very tender, about 2 1/2 hours. Remove strings from osso buco and discard along with parsley sprigs and bay leaf.
- Make gremolata and serve osso buco:
- Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.
Cooks' notes:
• Osso buco (without gremolata) can be made 1 day ahead. Cool completely, uncovered, then chill, covered. Reheat, covered, in a 325°F oven 30 to 40 minutes.
• Osso buco can also be cooked in a large roasting pan. Straddle pan across 2 burners for browning and boiling, then cover pan tightly with foil for braising.
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Nutritional Info
- Calories523
- Carbohydrates14 g(5%)
- Fat21 g(32%)
- Protein64 g(127%)
- Saturated Fat7 g(35%)
- Sodium725 mg(30%)
- Polyunsaturated Fat2 g
- Fiber2 g(8%)
- Monounsaturated Fat9 g
- Cholesterol252 mg(84%)
