Osso Buco with Gremolata
3/4 cup unbleached all-purpose flour
Salt and freshly ground pepper, to taste
6 veal shanks, about 6 lb. total, cut crosswise 1
1/2 cup extra-virgin olive oil
1 yellow onion, coarsely chopped
2 carrots, peeled and diced
2 garlic cloves, minced
1 1/2 cups dry red wine
2 Tbs. veal demi-glace
4 cups beef stock
1 fresh rosemary sprig
Gremolata (see headnote) for serving
Put the flour in a wide, shallow bowl and season with salt and pepper. Dredge the veal shanks, coating them evenly and shaking off the excess flour. In a heavy pot over medium-high heat, warm the olive oil. Add the veal and brown on all sides, 7 to 8 minutes per side. Transfer to a plate.
Return the pan to medium heat, add the onion, carrots and garlic, and sauté until the vegetables start to soften, about 5 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Increase the heat to high, add the demi-glace, stock and rosemary, and bring to a boil. Reduce the heat to low, return the veal to the pan, cover and simmer, turning occasionally, until the veal is tender, 1 1/2 to 2 hours. Transfer the veal to a bowl and cover with aluminum foil. Remove the rosemary and discard.
Increase the heat to high and cook until the liquid is reduced by half, about 20 minutes. Transfer half of the liquid and vegetables to a bowl; set aside. Using an immersion blender or a stand blender, puree the remaining liquid and vegetables until smooth. Return the reserved liquid, vegetables and veal to the pan and gently warm until heated through. Sprinkle with the gremolata and serve immediately. Serves 6.