Osso Buco Recipe

• Difficulty: Easy
• Servings: 4 to 6
• Total Time: 3 hr 25 min
• Preparation Time: 10 min
• Cooking Time: 3 hr 15 min

Nutritional Information Per Serving (1 of 6 servings):

Calories 785 | Total Fat 28 g | Saturated Fat 7 g | Carbohydrates 18 g | Dietary Fiber 4 g | Sugar 10 g | Protein 99 g | Cholesterol 375 mg | Sodium 1699 mg

Ingredients:

• 6 osso buco pieces, tied crosswise with kitchen twine
• Kosher salt
• Extra-virgin olive oil
• 1 large onion, chopped roughly
• 2 celery stalks, chopped roughly
• 1 fennel bulb, chopped roughly
• 3 garlic cloves, crushed
• Pinch of crushed red pepper
• 3/4 cup tomato paste
• 2 cups dry white wine
• 3 bay leaves
• 1 bundle of fresh thyme

Gremolata:

• Zest of 1 orange
• 1/4 cup finely chopped fresh parsley leaves
• 1 small garlic clove, minced
• 2 tablespoons freshly grated horseradish

Instructions:

1. Generously season the osso buco with salt on all sides.
2. Heat a wide, flat skillet with plenty of olive oil over high heat. Brown the osso buco pieces thoroughly on every side.
3. Using a food processor, pulse the onion, celery, fennel, and garlic into a coarse paste. After browning the meat, remove it from the pan and set aside. Discard most of the oil, add a little fresh olive oil, and heat it to high again. Add the vegetable paste with a pinch of crushed red pepper, season lightly with salt, and cook until the veggies are well brownedthis may take some time and is important for flavor development. Stir in the tomato paste and let it cook until it darkens, around 3 to 4 minutes. Pour in the white wine and reduce the liquid by half.
4. Preheat your oven to 375F (190C).
5. Return the browned osso buco pieces to the pan. Add enough water so the liquid reaches just to the top of the meat. Taste and adjust seasoning with salt if necessary. Add the bay leaves and thyme bundle. Bring to a boil, then cover and place the entire pan in the oven.
6. Bake the osso buco for 1 hour. Remove the pan, check the liquid level and seasoning, adding more liquid if needed. Return the pan to the oven and cook for an additional hour.
7. Take the lid off and continue cooking uncovered for 30 minutes. Remove the pan from the oven, transfer the osso buco to a serving dish, and skim excess fat from the surface of the sauce if desired. Taste and adjust seasoning as needed.
8. Remove the twine from the osso buco pieces. Serve the osso buco with sauce spooned on top. Garnish generously with the gremolata and provide a small spoon to scoop out the marrow from the bones.

Gremolata Preparation:

1. Mix together the orange zest, chopped parsley, minced garlic, and grated horseradish in a small bowl. Set aside until ready to serve.