Re: Olive Garden Recipes
Slow-cooked Ossobuco with Gremolata
4 lbs veal shanks
Sea salt, ground
2 tsp fresh parsley, chopped
Fresh thyme
2 sprigs fresh rosemary
2 Tbsp extra virgin olive oil
1 cup celery, diced
1 cup onion, diced
1 cup carrots, diced
2 plum tomatoes, quartered
3 cloves fresh garlic, chopped
½ oz porcini mushrooms, dried
1 cup red wine
6 cups beef broth
1 bay leaf
1 lemon rind
Pre-heat oven to 325º.
1. SEASON veal shanks with salt and herbs. Let rest for 2 hours. Soak dried mushrooms in water. Follow package directions and drain when recommended.
2. 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.
3. TRANSFER to preheated oven. Allow to cook for at least 4 hours. When veal is very tender, remove from pan and set aside.
4. DRAIN sauce from pan into a strainer. Remove bay leaf and rosemary sprig.
5. MASH juice and vegetables through the strainer to achieve a smooth consistency.
GREMOLATA:
6. 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.
7. 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.
Serving Suggestion: Serve Ossobuco with polenta or mashed potatoes
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