Osso Buco with Gremolata

Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste--it adds immeasurably to the flavor. Use the remaining broth mixture in soups and stews.

Yield: 8 servings (serving size: 3 ounces veal, 1/2 cup broth mixture, and 1 tablespoon gremolata)

Ingredients

• Osso buco:
• 2/3  cup  all-purpose flour
• 3/4  teaspoon  freshly ground black pepper, divided
• 1/2  teaspoon  kosher salt, divided
• 6  veal shanks, trimmed (about 5 pounds)
• 2  teaspoons  butter, divided
• 2  teaspoons  olive oil, divided
• 2  cups  coarsely chopped red onion
• 1 1/2  cups  chopped celery
• 6  garlic cloves, minced
• 4  cups  beef broth
• 2  cups  dry white wine
• 1  tablespoon  chopped fresh rosemary
• 1  tablespoon  anchovy paste
• 
  Gremolata:
• 1/2  cup  chopped fresh flat-leaf parsley
• 1  tablespoon  grated lemon rind
• 2  garlic cloves, minced
• 
  Remaining ingredient:
• 8  cups  hot cooked pappardelle pasta (about 1 pound uncooked pasta)

Preparation

To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.

Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal; cook 6 minutes, browning on both sides. Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.

Add onion and celery to pan; sauté 5 minutes over medium-high heat or until tender. Add 6 garlic cloves to pan; sauté 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes. Pour over veal.

Cover and cook on low 9 hours or until done. Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt. Remove veal from cooker; cool slightly.

To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves. Place 1 cup pasta in each of 8 pasta bowls. Top each serving with 2/3 cup veal and 1/2 cup broth mixture. Reserve remaining broth mixture for another use. Sprinkle each serving with 1 tablespoon gremolata.

Nutritional Information

Calories:

443 (25% from fat)

Fat:

12.2g (sat 4.1g,mono 4.9g,poly 1.1g)

Protein:

54.9g

Carbohydrate:

15.9g

Fiber:

1.8g

Cholesterol:

200mg

Iron:

3.3mg

Sodium:

485mg

Calcium:

94mg