Olive Garden Ossobuco With Gremolata

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 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
• 1/2 ounce porcini mushroom, dried
• 1 cup red wine
• 6 cups beef broth
• 1 bay leaf
• 1 lemon rind

Recipe

• 1 pre-heat oven to 325°f.
• 2 season veal shanks with salt and herbs. let rest for 2 hours. soak dried mushrooms in water. follow package directions and drain when recommended.
• 3 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.
• 4 transfer to preheated oven. allow to cook for at least 4 hours. when veal is very tender, remove from pan and set aside.
• 5 drain sauce from pan into a strainer. remove bay leaf and rosemary sprig.
• 6 mash juice and vegetables through the strainer to achieve a smooth consistency.
• 7 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.
• 8 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.