Osso Buco with Gremolata

Get this all-star, easy-to-follow Osso Buco with Gremolata recipe from Rachael Ray

Directions For the osso buco: Preheat the oven to 375 degrees F. Heat the EVOO in a large Dutch oven over medium-high to high heat. Sprinkle the shanks with salt and pepper and brown all over,...

  • Yield: 4 to 6 servings
  • Cooking time: 2 Hour 30 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 3 tablespoons EVOO
  • 4 to 6 veal shanks, tied with kitchen string
  • Salt and freshly ground black pepper
  • 4 to 5 cloves garlic, sliced
  • 2 to 3 small ribs celery and leafy tops, chopped
  • 1 large carrot, chopped
  • 1 onion, chopped
  • 1 teaspoon fennel seeds
  • 3 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons tomato paste
  • 2 large fresh bay leaves
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 1 healthy pinch saffron threads
  • One 15-ounce can diced tomatoes in juice
  • Zest and juice of 1 orange, with 1 strip unzested, peel reserved
  • 1 fresh red Fresno chile, halved and seeded or 1 teaspoon red pepper flakes
  • Crusty bread, for serving
  • Zest of 1 lemon
  • 1/4 cup finely chopped flat-leaf parsley leaves
  • 1/4 cup toasted pistachio nuts, processed into crumbs

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