Osso Bucco Loaf With Gremolata Tomato Gravy

Ingredients

• 1 tablespoon olive oil
• 2 carrots, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 small fennel bulb, coarsely chopped
• 3 tablespoons minced garlic (that's right)
• 1 lb ground veal
• 1/2 lb ground chuck
• 1 cup day-old Italian breadcrumbs
• 3/4 cup chopped flat leaf parsley
• 1 teaspoon salt
• 3/4 teaspoon fresh coarse ground black pepper
• 2 eggs
• 2 tablespoons grated lemon zest

• 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 1/2 cup dry white wine

Directions

1. 1

   Preaheat oven to 350°.

2. 2

   Heat the oil in a large skillet; cook the carrots, onion, fennel, and 1 tablespoon minced garlic, partially covered, over med-low heat for about 5 minutes or until the vegetables are softened.

3. 3

   In a mixing bowl, use your hands to combine the veal, beef, bread crumbs, 1/2 cup parsley, salt, pepper, eggs, and about half the cooked vegetables (leave the remaining vegetables in the skillet for later use).

4. 4

   Pat meat into a 9x5 inch loaf pan, smoothing the top.

5. 5

   Bake for about 1 hour or until the meatloaf is firm, the top is browned, and it tests done.

6. 6

   While the meatloaf is baking, add the lemon zest, tomatoes with juice, wine, remaining 1/4 cup parsley, and remaining 2 tablespoons garlic to the vegetables in the skillet.

7. 7

   Bring to a simmer and cook over med-low heat, for 15 minutes or until the sauce is slightly reduced--stir occasionally.

8. 8

   Let the meatloaf stand in pan for 10 minutes; slice and serve with the sauce spooned on top.