OSSO BUCO WITH PEAS AND GREMOLADA

Osso Buco With Peas and Gremolada image

Provided by Molly O'Neill

Time 3h

Yield 6 servings

Number Of Ingredients 17

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Ingredients

6 tablespoons butter
3 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 large red onion, peeled and finely chopped
1 teaspoon minced garlic
1/4 pound pancetta or prosciutto, diced
1 28-ounce can tomatoes, drained and chopped
6 veal shanks, each about 2 1/2 inches thick and tied with string
Salt and freshly ground pepper to taste
All-purpose flour for dusting meat
6 tablespoons olive oil
1 cup dry white wine
2 cups beef stock
1 cup fresh shelled peas
3 tablespoons finely chopped parsley
1 tablespoon grated lemon zest
1 teaspoon minced garlic

Steps:

In a large casserole or Dutch oven with a tightly fitting lid, melt the butter over medium heat. Add the carrots, celery, onion, garlic and pancetta or prosciutto and cook, stirring frequently until the vegetables are tender, about 10 minutes. Add the tomatoes, raise the heat to high and cook, stirring constantly, until most of the liquid has evaporated, about 3 to 4 minutes. Remove from the heat.
Season the veal generously with salt and pepper and dust it with flour, shaking off any excess. Place a large skillet over medium-high heat and add the oil. When very hot, add the veal and brown it on all sides. (You may need to work in two batches.)
Place the browned veal on top of the vegetables in the casserole. Pour out any excess oil from the skillet and add the wine. Return the skillet to the heat and simmer the wine until it is reduced to 1/3 cup. Add the stock to the skillet and pour the mixture into the casserole.
Cover the casserole and bring to a simmer over medium-high heat. Adjust the heat and simmer gently until the veal is very tender, about 2 hours.
Remove the meat from the casserole and let rest on a platter. Pass the sauce remaining in the casserole through a food mill, discarding the solids. Wipe out the casserole, return the meat to it and pour the sauce over the meat. Simmer, uncovered, for an additional 15 minutes. Season to taste with salt and pepper.
Meanwhile, cook the peas in salted, boiling water until just tender, about 3 minutes. Drain and set aside. Make the gremolada by combining the parsley, zest and garlic. Set aside.
Remove the meat from the casserole, transfer to a deep serving platter and remove the strings. Pour the sauce over the meat and garnish it with the peas and gremolada. Serve immediately with rice on the side.

Nutrition Facts : @context http, Calories 1010, UnsaturatedFat 28 grams, Carbohydrate 24 grams, Fat 51 grams, Fiber 6 grams, Protein 104 grams, SaturatedFat 17 grams, Sodium 2103 milligrams, Sugar 9 grams, TransFat 0 grams