Osso Buco with Tomatoes, Olives, and Gremolata

Ingredients for Osso Buco with Tomatoes, Olives, and Gremolata

• 8 to 10 (275g) meaty cross-cut veal shanks (osso buco

• 5 to 2.9kg total), each tied with kitchen string

• 120ml plain flour

• 2 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

• 240ml dry white wine

• 240ml chicken broth

• 1 (28- to 900g ) can whole plum tomatoes with juice (not in purée), coarsely chopped

• 240ml Kalamata or other brine-cured black olives, pitted and halved

• 1 1/2 teaspoons fresh thyme leaves

• 2 fresh flat-leaf parsley sprigs

• 1 Turkish or 1/2 California bay leaf

• 2 (2- by 1/2-inch) strips fresh lemon zest , cut crosswise into fine julienne

• 1 teaspoon salt, or to taste

• 1/2 teaspoons black pepper, or to taste

• 3 tablespoons chopped fresh flat-leaf parsley

• 1 large garlic clove, minced

• 1 teaspoon finely grated fresh fresh lemon zest

• a 7- to 9-quart heavy ovenproof pot (wide enough to hold shanks in 1 layer)

How to make Osso Buco with Tomatoes, Olives, and Gremolata

Preheat oven to 163°C.

Pat shanks dry and season with salt and pepper. Divide shanks and flour between 2 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 pot over moderately 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 moderate 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 remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in 1 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.

Stir together gremolata ingredients in a small bowl and sprinkle over osso buco. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.