Osso Buco with Gremolada
| Yield: | 4 Servings |
| Categories: |
| OSSO BUCO | ||
| 1/2 | c | All-purpose flour; sifted or Wondra (superfine) flour |
| Salt and freshly ground black pepper | ||
| 4 | Pieces veal shank; 3 inches thick | |
| 3 | tb | Unsalted butter |
| 3 | tb | Olive oil |
| 1/2 | c | Carrots; finely chopped |
| 1/2 | c | Onion; finely chopped |
| 1/2 | c | Celery; finely chopped |
| 4 | Cloves garlic; coarsely chopped | |
| 1 | c | Dry white wine |
| 2 | c | Chicken stock |
| 3 | Plum tomatoes; coarsely chopped | |
| 2 | Bay leaves (fresh; if possible) | |
| 8 | Sprigs fresh flat-leaf parsley | |
| GREMOLADA | ||
| 1 | tb | Lemon zest |
| 1 | tb | Orange zest |
| 1 | tb | Garlic; finely minced |
| 1 | tb | Flat-leaf parsley; finely chopped |
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