OSSO BUCO WITH TOASTED PINE NUTS GREMOLATA

OSSO BUCO WITH TOASTED PINE NUTS GREMOLATA image

Yield 4 people

Number Of Ingredients 26

Ingredients

Osso Bucco
1/2 cup light olive oil, not extra virgin
2 TB all-purpose flour
1 tb Kosher salt
1 tb Emeril's Essence (freshly ground black pepper can be substituted
4 veal (beef can be substituted) shanks (2" thick)
Vegetable Ragout
6 sun-dried tomatoes - reconstituted and diced small
1 C red wine
1/4 C olive oil
6 Large garlic cloves - minced
1 C white onion - diced small
1 C carrots - diced small
1 C celery - diced small
1 Qt. beef broth
1 t Worcestershire Sauce
2 T olive oil
Pasta
8 oz. fettuccine
1 t olive oil
1/4 pound butter
1 bunch parsley - stemmed and minced
Gremolata
1/4 C parsley - finely chopped
1/4 C pine nuts - toasted
1 Lemon - zested

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.