Name: Osso Buco (Braised Veal Shanks with Anchovy-Spiked Gremolata)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tablespoon tomato paste dissolved in 2 tablespoons warm water; Finely grated zest of 1 lemon; About 3 pounds large veal shank bones, cut 2 to 2½ inches thick; Salt; About ¼ cup all-purpose flour; ½ cup dry white wine; Freshly ground black pepper; 1 cup chicken broth; 1 large onion, cut into chunks; 4 tablespoons (2 ounces) unsalted butter; 2 whole anchovies under salt, boned, rinsed, filleted, and mashed; or 4 anchovy fillets under oil, rinsed and mashed; ⅓ cup finely chopped flat-leaf parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

What’s unusual about this recipe for osso buco? Look at the gremolata that is sprinkled on top. Instead of mixing garlic with the lemon zest and parsley, Omelia Reneglio follows her mother and grandmother by mashing in anchovies to create a provocatively subtle flavor. Omelia serves the veal shanks with risotto made with the addition of the fresh marrow from three beef bones, not from the osso buco itself, and a substantial sprink