[New post] Osso Buco with Tomatoes, Olives, and Gremolata

cookwithkathy posted: " Ingredients 8 (10- to 12-ounce) meaty cross-cut veal shanks (osso buco; 5 to 6-1/2 pounds total), each tied with kitchen string salt and black pepper 1/2 cup all-purpose flour 3 tablespoons olive oil 3 tablespoons unsalted butter 2 mediu" New post on Cooking with Kathy Man Osso Buco with Tomatoes, Olives, and Gremolata by cookwithkathy Ingredients 8 (10- to 12-ounce) meaty cross-cut veal shanks (osso buco; 5 to 6-1/2 pounds total), each tied with kitchen string salt and black pepper 1/2 cup all-purpose flour 3 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 (28-ounce) can whole plum tomatoes with juice, drained, reserving juice, and coarsely chopped 1 cup dry white wine 1 cup reduced-sodium chicken broth 1 cup Gaeta or Kalamata olives, pitted and halved 1-1/2 teaspoons fresh thyme leaves 2 flat-leaf parsley sprigs 1 Turkish or 1/2 California bay leaf 2 (2-by-1/2-inch) strips lemon zest, cut crosswise into fine julienne Gremolata 3 tablespoons chopped fresh flat-leaf parsley 1 large garlic clove, minced 1 teaspoon finely grated lemon zest Method Make Stew. Preheat oven to 325°F, with rack in middle. Pat shanks dry and season with salt and pepper. Divide shanks and flour between two 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 7- to 9-quart pot over medium-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 medium 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 tomatoes with their juice and remaining stew ingredients along with 1 teaspoon salt and 1/2 teaspoon black pepper and bring to a boil, stirring. Arrange shanks in pot in one 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. Stir together gremolata ingredients in a small bowl. Sprinkle Gremolata over osso buco and serve with polenta. Makes 8 servings. Source: Gourmet Italian Today's Comic This free site is ad-supported. Learn more ​ cookwithkathy | March 8, 2022 at 2:35 pm | Categories: Beef, Herb, Recipe Clipping, Stew, Vegetable, Wine | URL: https://wp.me/swDzv-c3873 Unsubscribe to no longer receive posts from Cooking with Kathy Man. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://cookwithkathy.wordpress.com/2022/03/08/c3873/ Thanks for flying with WordPress.com