Osso Buco With Toasted Pine Nut Gremolata - cooking recipe

Ingredients

4 veal shanks (about 3 1/2 to 4 pounds) or 4 lamb shanks, cut three inches thick (about 3 1/2 to 4 pounds)
salt and pepper
4 tablespoons extra virgin olive oil
1 medium carrot, chopped into 1/4-inch-thick coins
1 small Spanish onion, chopped into 1/2-inch dice
1 celery, chopped into 1/4-inch slices
2 tablespoons chopped fresh thyme leaves
2 cups basic tomato sauce
2 cups chicken stock
2 cups dry white wine
Gremolata
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted under the broiler until brown
1 lemon, zest of

Preparation

Preheat the oven to 450 degrees F.
Oil and season the shanks all over with salt and pepper.
On a parchment lined sheet pan, roast the shanks for 12 to 15 minutes until nicely browned. Remove the shanks and set aside. Put a small stock pot over medium heat add oil, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes.
Add wine and reduce by half. Add the tomato sauce, chicken stock and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway; if necessary add more stock.
Cover the pan with tight-fitting lid or aluminum foil. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone.
Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
Gremolata: Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside until ready to serve.