Osso Buco with Gremolata

 
yield8 portions

Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste--it adds immeasurably to the flavor. Use the remaining broth mixture in soups and stews.

What you will need

Osso buco

3 ounces all-purpose flour (about 2/3 cup)

3/4 teaspoon freshly ground black pepper, divided

1/2 teaspoon kosher salt, divided

6 veal shanks, trimmed (about 5 pounds)

2 teaspoons butter, divided

2 teaspoons olive oil, divided

2 cups coarsely chopped red onion

1 1/2 cups chopped celery

6 garlic cloves, minced

4 cups beef broth

2 cups dry white wine

1 tablespoon chopped fresh rosemary

1 tablespoon anchovy paste

Gremolata

1/2 cup chopped fresh flat-leaf parsley

1 tablespoon grated lemon rind

2 garlic cloves, minced

Remaining ingredient

8 cups hot cooked pappardelle pasta (about 1 pound uncooked wide ribbon pasta)

(Nutritional facts 236 calories, 1.54 g fat, 44.43 g carbohydrates, 7.98 g protein, 1 mg cholesterol, 113 mg sodium)

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