Osso Buco with Spring Vegetables & Rhubarb Gremolata
A lighter spring/summer version of Osso Buco using local seasonal ingredients.
Prep time: 20 minutes
Cook time: 3 hours
4 pieces bone-in Ontario veal shank, about 3cm thick
1/2 cup (125 mL) all purpose flour
salt and pepper to taste
3 tbsp (45 mL) olive oil
1 onion, finely diced
1 cup (250 mL) carrots, finely diced
1/2 cup (125 mL) celery, finely diced
1 cup (250 mL) dry white wine
2 1/2 (625 mL) cups chicken stock
1/2 cup (125 mL) finely sliced snap peas
1/2 cup (125 mL) thinly sliced green onions, both green and white parts
1 cup (250 mL) thinly sliced romaine lettuce
1/3 cup (75 mL) Italian flat-leaf parsley leaves, finely chopped
3 garlic cloves, peeled
1 tbsp (15 mL) olive oil
zest of 1/2 an orange & zest of 1/2 lemon
1/4 cup (60 mL) fresh rhubarb, very finely diced
Preheat oven to 375°F (190°C).
In a shallow baking dish, place flour and season with salt and pepper.
Dry off meat with a clean kitchen towel. Coat in seasoned flour on both sides.
In a Dutch oven, heat 2 tbsp olive oil to medium-high. Place shanks in Dutch oven being sure not to crowd the base. Sear shanks in hot oil, they should brown after 4 minutes on each side. Transfer to a platter.
Add onion, carrots and celery to hot pan, and 1 tbsp (15 mL) of oil if needed. Sprinkle 1 tbsp (15 mL) seasoned flour over vegetables. Once the onions begin to become translucent, add wine and deglaze, scraping up brown bits from the bottom of the pan with a wooden spoon.
Add chicken stock to pan, return meat to pan, and bring to a boil. Cover and place in oven
for 2 hours.
Meanwhile, prepare gremolata. Chop parsley leaves and garlic clove as finely
as possible. Toss in a small bowl with 1 tbsp (15 mL) oil, orange and lemon zest, and finely diced rhubarb. Set aside to allow flavours to develop.
After 2 hours, remove pot from oven and return to the stove.
Over medium heat, gently fold snap peas, green onions and lettuce to wilt in Osso Buco, trying not to disturb the meat too much, 5 minutes.
Tip: Serve Osso Buco over warmed polenta, be sure to spread the marrow from the bones on crusty bread and top with gremolata.