Osso Buco With Tomatoes, Olives and Gremolata

prep time:: 0 mins

Serving size: 8

ingredients

For Stew
1/2 cup flour
salt & pepper
2 tablespoons olive oil
5 pounds veal shank -- 2 inches thick
2 tablespoons butter
1 large onion -- chopped
1 stalk celery -- chopped
1 carrot -- chopped
4 cloves garlic -- chopped
1 1/2 teaspoons fresh thyme leaves
2 teaspoons bay leaves
1 can Italian plum tomatoes -- (28 ounces)
1 cup white wine
1 cup beef or chicken broth
1 cup Kalalmata olives -- pitted and halved
For Germolata
3/4 cup fresh Italian parsley -- chopped
2 tablespoons lemon zest
1 large clove garlic -- minced
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directions

Season the flour with salt and pepper and dredge the pieces of veal shank in it. Shake off any excess.

Heat oil and butter in a large flameproof casserole or dutch oven and quickly sear the veal over medium high heat, browning it well on all sides. Transfer the veal to paper towels to drain.

Add the onions garlic and herbs to the dutch oven and cook for 10 minutes. Add the tomatoes and salt and pepper to taste and cook another 10 minutes. You can add any excess flour from the dredging to use as a thickening agent. Add the wine, bring to a boil. Reduce the heat and simmer for 15 minutes.

Preheat the oven to 350 degrees. Retum veal shanks to casserole and add enough stock to cover. Cover the pot and transfer it to the oven and bake for 1 1/2 hours. Then remove the lid and bake until the veal is very tender another 30 minutes or until the gravey is thickened.

Mix parsey, garlic and lemon zest to make Germolata. Just before serving sprinkle Germolata or pass separately.

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Per Serving (excluding unknown items): 453 Calories; 15g Fat (32.4% calories from fat); 61g Protein; 10g Carbohydrate; 1g Dietary Fiber; 229mg Cholesterol; 222mg Sodium. Exchanges: 1/2 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

NOTES : The first time I had this dish we had it in an outdoor cafe in Lucerne,Switzerland with the Stalders on our first visit to Europe in 1968. The Stalders are from the same village, Hasle-Ruegsau that my father’s family immigrated from. On this trip we visited the family home and have been back several times through the years and always visit the Stalders. The chalet is still own by my cousin, Fritz & Elizabeth Hubcher.The Osso Buco was love at first taste! I know that Zack and David particully like this dish!!!

Source: Donna Boger