Main Dishes

OSSO BUCO WITH TOASTED PINE NUT GREMOLATA
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Gremolota:
¼ cup finely chopped Italian parsley
¼ cup pine nuts, toasted under broiler until dark brown
Zest of 1 lemon

4 Veal shanks cut 3 inches thick [about 3-4 lbs]
Salt & pepper
1 medium carrot chopped into ¼ inch slices
1 onion diced
1 celery stalk chopped into ¼ inch slices
2 tablespoons fresh thyme finely chopped
2 cups basic tomato sauce*
2 cups chicken broth
2 cups white wine1 recipe Risotto Milanese*
1 recipe gremolata [see above]

*basic tomato sauce
¼ cup extra virgin olive oil
1 onion diced
4 gloves garlic thinly sliced
3 tablespoons fresh thyme
½ carrot thinly sliced
2 28 oz. cans whole tomatoes crushed by hand, reserve juice

Heat oil over medium heat in 3 qt. sauce pan. Add onions and garlic about 8 min. Add thyme and carrot cook for 5 more mins. Add tomatoes and juice, bring to boil stirring often lower heat and simmer for 30 mins. Makes about 4 cups

*Risotto Milanese
¼ cup extra virgin olive oil
1 onion diced
1 teaspoon tumeric [Saffron if you can afford it]
2 cups Arborio rice
6 cups chicken broth, hot
4 tablespoons butter
½ cup grated parmesan cheese

In a 3 qt. sauce pan heat oil over medium heat add onions about 8 mins. Add turmeric/saffron stir for 1 min. add rice and stir until well coated for 3 mins. Add broth about a cup at a time stirring until absorbed. Cook until creamy about 15 mins. Stir in butter and cheese.

Preheat oven to 375 F.

Season shanks all over with salt and pepper. In a heavy bottomed 6-8 qt. casserole pan heat oil until it smokes brown shanks all over every surface about 12-15 mins. Remove and set aside. Reduce heat to medium add carrots, onion, celery, and thyme stir and cook about 8 mins. Add broth, tomato sauce and wine, bring to a boil. Place shanks back into pan making sure they are covered, if not add more broth. Cover pan and place in oven for about 2-21/2 hours. Remove and let stand for 10 mins. Serve with Risotto and top with Gremolata.

Serves 4
Recipe from Mario Batali