Slow Cooked Osso Buco with Traditional Gremolata
We had a serious wop cook out this weekend, with a big and hearty Fall menu. The first osso buco of the season was cooked up, and then, devoured. Osso buco's literal translation is "bone" and "hole", describing the veal shank and tender marrow featured in this dish. I make my osso buco in the crockpot so I can turn it on and work on other dishes. This is a process oriented dish, but the steps are simple, and worth the effort.
Slow Cooked Osso Buco with traditional Gremolata
- 8 veal shanks
- 3 cups all purpose flour
- 1/2 cup vegetable oil
- 5 cups chicken broth
- 3 cups dry white wine
- 1/2 large sweet white onion, roughly chopped
- 3 fresh sprigs of thyme
- 3 fresh sprigs of rosemary
- 3 dried bay leaves
- 2 - 3 tbsp. kosher salt
- 1 head of garlic, peeled and roughly chopped
Pat veal shanks well on both sides with paper towel. Remove as much excess moisture as possible. Tie each shank up individually with kitchen twine to secure the meat to the bone. Place flour in shallow pan, and dredge each shank heavily on both sides. Shake off excess flour, and set aside on clean dry plate.
Roughly chop your onion and garlic, and place them on the bottom of your crockpot. Place your thyme, rosemary and bay leaves on top. Set aside.
In a large, heavy bottomed sauce pan, heat up oil to a high temperature. Brown each shank, both sides, about 4 minutes per side. You will likely need to do this in rounds. Add more oil as needed. Salt the meat while it is browning in the pan. Once you have browned all of the shanks, place them into the crockpot on top of your onions and garlic.
Turn heat down in pan, and pour in white wine. Scrap pan to release the fried dredge and simmer for 5 minutes. Pour wine into the crockpot. Add in chicken broth. Ensure that all of the meat is fully covered with liquid; add equal parts wine and broth until it's fully submerged. Turn crockpot on to high until liquid is boiling. Cook on high for about 2-3 hours, and then low for another 2-3 hours. While meat is slow cooking, prepare your gremolata.
- zest of 2 lemons
- 1/2 cup finely chopped parsley
- 2 tbsp. minced pureed garlic
Zest the lemons, finely chop the parsley, and add all 3 ingredients together into a bowl and stir well. Store in fridge covered until it's time to serve.
Once your meat is finished slow cooking, it will be falling off the bone. Carefully remove it from the crockpot. Place the cooked shanks onto baking sheets, and place in oven on a high broil until the tops brown and bubble, allowing a few crispy edges to form. Flip over, and repeat on other side.
To serve, place the meat into a shallow serving dish, and pour a few cups of liquid over the meat. Evenly sprinkle with chilled gremolata. This dish pairs very well with risotto or polenta, enjoy!