Mediterranean Osso Buco with Zesty Gremolata
By June Hersh
This dish, which has its roots in Milan, is braised in wine and aromatics and served over saffron-scented rice. Osso Buco actually translates to mean "hole bone," alluding to the rich melt in your mouth marrow contained in the center. Be sure to provide small forks or little knives to coax out the soft delicacy. This recipe calls for a dash of balsamic vinegar and the option of adding olives and anchovies to give the dish a little extra intrigue. The gremolata topping is optional, but lends a vibrant note when spooned over the veal.
Preheat the oven to 325 degrees. Heat the oil in a braising pot. Pat the veal dry, and dredge theveal in the seasoned flour. Brown the veal on both sides, over medium – high heat, until a nicebrown crust forms on each piece. Remove the veal to a plate. In the same pot, cook the carrotsand onions over medium heat, until lightly brown, about 5 minutes. Add the smashed garlic, andthe olives and anchovies if using, and cook 5 minutes longer. Pour the wine and vinegar intothe pot, scraping up any bits that collected on the bottom and cook until the liquid is reduced by half, about 10 minutes. Place the veal back into the pot, along with any liquid that collected on the plate. Add the tomatoes and stock. The liquids shouldn’t drown the meat; the top portion ofeach shank should show. Nestle the bouquet garni in the sauce. Cover and cook at 325 degreesfor 1 ½ to 2 hours, until the meat is very tender.
Osso buco and rice Milanese have enjoyed a long marriage. Preparing rice Milanese is as easyas making boiled rice, with the addition of golden saffron threads, which add the mellow yellowcolor and a burst of flavor. This precious spice comes from the dried stigma of a saffron crocusand by weight is the most expensive spice in the world. You only need a pinch to impart itsdistinctive taste and distinguishing color. Prepare your white rice as directed on the package andadd a pinch of saffron to the cooking liquid. If you replace the water with chicken or vegetablestock, the flavor will be even more amplified.
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