Olive Garden Ossobuco With Gremolata

Ingredients

• 4 lbs veal shanks
• sea salt, to taste
• 2 teaspoons fresh parsley, chopped
• 2 teaspoons fresh thyme, chopped
• 2 sprigs fresh rosemary
• 2 tablespoons extra virgin olive oil
• 1 cup celery, diced
• 1 cup onion, diced
• 1 cup carrot, diced
• 2 Italian plum tomatoes, quartered
• 3 fresh garlic cloves, chopped
• 1/2 ounce porcini mushroom, dried
• 1 cup red wine
• 6 cups beef broth
• 1 bay leaf
• 1 lemon rind

Directions

1. 1

   Pre-heat oven to 325°F.

2. 2

   Season veal shanks with salt and herbs. Let rest for 2 hours. Soak dried mushrooms in water. Follow package directions and drain when recommended.

3. 3

   Heat 2 tbsp of extra virgin olive oil in a heavy skillet over medium flame. Brown veal shanks on all sides. Add diced vegetables, tomatoes, drained mushrooms and 2 garlic cloves. Allow to cook for 6 minutes. Add wine, beef broth, and bay leaf. Bring to a boil, remove from heat and cover.

4. 4

   Transfer to preheated oven. Allow to cook for at least 4 hours. When veal is very tender, remove from pan and set aside.

5. 5

   Drain sauce from pan into a strainer. Remove bay leaf and rosemary sprig.

6. 6

   Mash juice and vegetables through the strainer to achieve a smooth consistency.

7. 7

   GREMOLATA - Boil 2 cups of water in a small sauce pan. Add lemon peel. Allow to boil for 1 minute. Remove and allow to slightly cool. Chop blanched lemon peel, parsley and remaining garlic cloves.

8. 8

   Place Ossobuco on a serving platter. Pour the drained, smooth sauce over top and sprinkle with Gremolata. Serve immediately along with polenta or mashed potatoes.