Osso Buco With Orange-Herb Gremolata

Name: Osso Buco With Orange-Herb Gremolata
Total time: 2 h
Yield: 6 servings
Ingredients: 1 28-ounce can whole, peeled tomatoes, preferably imported; 3 tablespoons canola oil; 6 cross-cut veal shanks or 12 pork ones, patted dry; Salt and freshly ground pepper; 2 tablespoons olive oil; 4 cloves garlic, finely chopped; 2 carrots, thinly sliced; 1 large onion, finely chopped; 3 sprigs thyme, leaves only; 1 bay leaf; 6 anchovy fillets; 1 cup dry white wine; 1 cup chicken broth; 3/4 cup oil-cured black olives, pitted; 4 wide strips orange (or lemon) zest; Pinch red-pepper flakes; Rind of 1 orange (or lemon), finely chopped; 1/4 cup basil leaves, finely chopped; 1 clove garlic, finely chopped; Coarse salt and freshly ground black pepper

By Dorie Greenspan

Total Time: 2 hours, mostly unattended
Rating: 4(250)
Comments: Read comments

Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it’s the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.

Featured in: The Evening-in-Paris Dinner

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Ingredients

Yield:6 servings

For the Osso Buco

128-ounce can whole, peeled tomatoes, preferably imported
3tablespoons canola oil
6cross-cut veal shanks or 12 pork ones, patted dry
Salt and freshly ground pepper
2tablespoons olive oil
4cloves garlic, finely chopped
2carrots, thinly sliced
1large onion, finely chopped
3sprigs thyme, leaves only
1bay leaf
6anchovy fillets
1cup dry white wine
1cup chicken broth
¾cup oil-cured black olives, pitted
4wide strips orange (or lemon) zest
Pinch red-pepper flakes

For the Gremolata

Rind of 1 orange (or lemon), finely chopped
¼cup basil leaves, finely chopped
1clove garlic, finely chopped
Coarse salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

To Make the Osso Buco
1. Step 1
  Center a rack in the oven, and heat it to 350 degrees. Cut the tomatoes into pieces, and reserve the juice; set aside.
2. Step 2
  Heat the canola oil in a Dutch oven (or other large pot) over medium heat, and working in batches, brown the meat on all sides, about 10 minutes. Season with salt and pepper and transfer to a bowl as the pieces are browned. Discard the oil.
3. Step 3
  Add the olive oil, garlic, carrots, onion and herbs to the pot. Season with salt, and cook over low heat, stirring, until the vegetables are soft but not colored, 10 to 15 minutes. Stir in the anchovies, and cook a minute or two, until they dissolve. Increase the heat, add the wine and boil until almost evaporated. Stir in the broth, tomatoes with their liquid, olives, zest and pepper flakes. Return the meat, submerging as much of it as possible. Seal the pot with foil, and cover with the lid. Slide the pot into the oven.
4. Step 4
  Braise for 1½ hours — if the meat is falling off the bone, it’s done; if it’s not, give it another 30 minutes or so.
To Make the Gremolata
1. Step 5
  Mix all the ingredients together.
To Serve
1. Step 6
  Serve the meat with the sauce (or refrigerate for up to 3 days; reheat gently). Pass the gremolata at the table.

Ratings

4 out of 5

250 user ratings

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Comments

Sharon4 years ago

What a delicious cozy winter / dinner party recipe. This could feed 4 adults very comfortably. The orange peel and gremolata definitely add an amazing winter element. I purchased 2 large shanks which required 2 hrs. of cooking time. I made a polenta with Parmesan cheese to accompany the dish. Fantastic with a Barolo and a Caesar salad with homemade Caesar dressing and croutons.

Didi7 years ago

Added more red wine (didn't quite cook it all off), more vegetables (celery...), more orange zest, and used buffalo osso bucco shanks. Cooked for 2 hours and got sweet, tangy, and deep flavors, so delicious!!! It went too fast! Fabulous recipe!

Misha5 years ago

I dusted the meat with flour, salt and pepper before browning. I think a small amount of sugar should be added or the sauce before pouring over the veal to sweeten the canned tomatoes.

Nan Burger4 months ago

I made this recipe last night and it was outstanding. I used beef rather than veal and braised it in the oven at 325 for 2 hours and 300 for an additional 2 hours. It fell off the bone.

Laura6 months ago

Made for a dinner party and served with parmesan polenta. Easily one of the best things I've ever eaten! Used beef shanks instead of veal, some of them were very thick, but all were fork tender after three hours in a 350 oven. We then kept warm at 250 until it was time to serve, and they were perfection. Other than that, followed the recipe exactly. The basil and orange zest added just the right touch of freshness.

KCC1 year ago

Had anyone tried this using a slow cooker?

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