Osso Buco with Toasted Pine Nut Gremolata

Ready in 1 hour

Try this Osso Buco with Toasted Pine Nut Gremolata recipe, or contribute your own. "Chicken" and "Celery" are two of the tags cooks chose for Osso Buco with Toasted Pine Nut Gremolata.

Top-ranked recipe named "Osso Buco with Toasted Pine Nut Gremolata"


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1 sm Spanish onion; chopped 1/2"
Salt; to taste
1 Celery rib; cut 1/4" slices
2 tb Chopped fresh thyme leaves
1 bn Italian parsley
2 c Chicken Stock
Black Pepper; freshly ground
1 md Carrot; chopped 1/4" thick
2 c Dry white wine
1 Recipe Risotto Milanese; see
2 c Basic Tomato Sauce; see *
Broiler until dark brown
Gremolata; (see below)
4 Veal shanks; cut 3" thick, -
Zest of 1 lemon
6 tb Virgin olive oil
1/4 c Pine nuts; toasted under

Original recipe makes 4 servings



* Note: See the "Basic Tomato Sauce" and "Risotto Milanese" recipes which are included in this collection. Preheat oven to 375 degrees. Season shanks all over with salt and pepper. In a heavy-bottom casserole (6 to 8 quart), heat olive oil until smoking. Place shanks in pan and brown all over, rolling to get all edges, about 12 to 15 minutes. Remove shanks and set aside. Add carrots, onion, celery and thyme leaves and cook, stirring regularly until golden brown and slightly softened, about 8 to 10 minutes. Add Basic Tomato Sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway and cover pan with tight fitting lid or aluminum foil. If shanks are not covered halfway, fill with additional chicken stock. Place in oven for 2 to 2 1/2 hours and cook until meat is falling off the bone. Remove and let stand 10 minutes before serving with the Risotto Milanese. Gremolata: Mix chopped parsley, toasted pine nuts, and lemon zest together loosely in a small bowl. Set aside to sprinkle over meat when ready to serve. Place the risotto in a deep platter, over which you can place osso buco. Sprinkle with gremolata and serve. This recipe yields 4 main course servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5663 broadcast 03-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-18-1998 Recipe by: Mario Batali

Calories Per Serving: 293 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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