Osso Buco With Gremolata
Ingredients For The Pot
- 3 oz Plain Flour
- 3/4 tsp Ground Black Pepper
- 1/2 tsp Kosher Salt
- 6 Veal Shanks
- 2 tsp Butter
- 2 tsp Olive Oil
- 2 cups Chopped Red Onion
- 1 1/2 cups Chopped Celery
- 6 Chopped Garlic
- 4 cups Beef Stock
- 2 cups Dry White Wine
- 1 Tbsp Chopped Rosemary
- 1 Tbsp Anchovy Paste
- 8 3/4 oz Ribbon Pasta
- All Purpose
- Wood Fired Camp Stove
- Large Dutch Oven
- Large Skillet
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 Dutch Oven over medium heat. Add half of veal; cook 6 minutes, browning on both sides.
Remove and place browned veal in a bowl.
Add onion and celery to the Dutch Oven, sauté 5 minutes over medium-high heat or until tender.
Add 6 garlic cloves to pan; sauté 1 minute.
Stir in stock, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits.
Bring to a boil; cook 4 minutes. Add veal back to the Dutch Oven.
Place lid on Dutch Oven and cook for 9 hours @ 94'C (200'F) or until done.
Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt. Remove veal from Dutch Oven and 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.
Sprinkle each serving with 1 tablespoon Gremolata.