Olive Garden Ossobuco With Gremolata
Ingredients
- 4 lbs veal shanks
- sea salt, to taste ⓘ
- 2 teaspoons fresh parsley, chopped ⓘ
- 2 teaspoons fresh thyme, chopped
- 2 sprigs fresh rosemary ⓘ
- 2 tablespoons extra virgin olive oil ⓘ
- 1 cup celery, diced ⓘ
- 1 cup onion, diced ⓘ
- 1 cup carrot, diced ⓘ
- 2 Italian plum tomatoes, quartered ⓘ
- 3 fresh garlic cloves, chopped
- 12 ounce porcini mushroom, dried ⓘ
- 1 cup red wine ⓘ
- 6 cups beef broth ⓘ
- 1 bay leaf ⓘ
- 1 lemon rind ⓘ
Instructions
- Pre-heat oven to 325F.
- Season veal shanks with salt and herbs.
- Let rest for 2 hours.
- Soak dried mushrooms in water.
- Follow package directions and drain when recommended.
- Heat 2 tbsp of extra virgin olive oil in a heavy skillet over medium flame.
- Brown veal shanks on all sides.
- Add diced vegetables, tomatoes, drained mushrooms and 2 garlic cloves.
- Allow to cook for 6 minutes.
- Add wine, beef broth, and bay leaf.
- Bring to a boil, remove from heat and cover.
- Transfer to preheated oven.
- Allow to cook for at least 4 hours.
- When veal is very tender, remove from pan and set aside.
- Drain sauce from pan into a strainer.
- Remove bay leaf and rosemary sprig.
- Mash juice and vegetables through the strainer to achieve a smooth consistency.
- GREMOLATA - Boil 2 cups of water in a small sauce pan.
- Add lemon peel.
- Allow to boil for 1 minute.
- Remove and allow to slightly cool.
- Chop blanched lemon peel, parsley and remaining garlic cloves.
- Place Ossobuco on a serving platter.
- Pour the drained, smooth sauce over top and sprinkle with Gremolata.
- Serve immediately along with polenta or mashed potatoes.
Nutrition & Diet Analysis (per serving)
849
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).