Directions for: Veal Osso Bucco with Butter Beans and Gremolata
Ingredients
Veal Shanks4 pieces veal shank, cut for osso bucco, 2/3 to 1 lb. each
salt and freshly ground pepper
1 cup all-purpose flour
cup extra virgin olive oil
1 medium onion, diced
1 carrot, diced
2 stalks celery, diced
tsp dried rosemary
tsp dried thyme
1 bay leaf
1 cup dry white wine
2 cups low-sodium chicken stock
Gremolata and Beanscup flat-leaf parsley, chopped
1 Tbsp lemon zest, chopped
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
15 cherry tomatoes, halved
2 cans butter beans (15 oz each), drained and rinsed, or 4 cups home-cooked
tsp dried rosemary
tsp salt
freshly ground pepper
Directions
Veal Shanks1. Preheat the oven to 350F (180C).
2. Prepare the veal shanks: Pat the veal shanks dry with paper towels to remove any excess moisture. if your butcher has not already done it, secure the meat to the bone by tying a piece of kitchen twine around each shanks perimeter.
3. Season the meat with salt and pepper. Dredge the shanks in the flour, shaking off any excess clumps.
4. in a Dutch oven or large oven-proof pot, heat the olive oil over medium-high heat. when it shimmers, add the veal shanks and brown on both cut sides, about 3 minutes per side. Transfer the shanks to a large plate and set aside.
5. to the same pot, add the onion, carrot, and celery. Saut over medium heat until the vegetables are soft, about 10 minutes.
6. Add the rosemary, thyme, bay leaf, and teaspoon salt. Stir to mix well and cook for 30 seconds. Add
7. Return the shanks to the pot, spoon a bit of the wine sauce over the shanks, cover, and transfer to the oven. Bake until tender, about 2 hours, turning the shanks over every 45 minutes.
Gremolata and Beans1. while the meat is cooking, make the gremolata: in a blender or food processor, combine the parsley, lemon zest, and 1 minced garlic clove. do not pure. Instead pulse 3 to 4 times to retain a coarse texture. Set aside.
2. Prepare the beans: in a large pan, heat the olive oil over medium heat. Add the 2 remaining minced garlic cloves and saut until fragrant, about 30 seconds. Add the cherry tomatoes and mix well. Saut until the tomatoes have softened, 2 to 3 minutes.
3. Stir in the beans, rosemary, salt, and pepper to taste. Reduce the heat to medium-low and cook until the beans are hot and the flavours are integrated, about 5 minutes. if necessary, add 2 to 3 tablespoons of water to prevent the beans from burning. (If the beans are ready to eat long before the meat, cover the pan, remove from the heat, and set aside. Reheat over medium heat for a few minutes prior to serving.)
4. to serve, divide the beans evenly in a wide circle on each plate. Carefully remove the cooked veal shanks from the pot and place one on top of the beans on each plate. Cut the kitchen twine from each shank. Spoon 3 to 4 tablespoons of the vegetables and sauce from the pot over the meat and beans. Garnish each veal shank with the gremolata.
See more: Beans, Beef, Dinner, Herbs, Italian, Vegetables, Slow Cook