Osso Buco with Horseradish Gremolata

Name: Osso Buco with Horseradish Gremolata
Cook time: 35 min
Yield: 4 to 6
Ingredients: 4 meaty veal shanks, cut 3 inches thick (5 1/4 pounds); Kosher salt; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 1/2 Spanish onion, chopped; 1 medium carrot, sliced 1/4 inch thick; 1 celery rib, sliced 1/4 inch thick; 2 tablespoons chopped thyme; 2 cups dry white wine; 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce; 2 cups chicken stock; 1 cup lightly packed parsley, minced; 1 1/2 tablespoons finely grated fresh horseradish; 1 tablespoon finely grated lemon zest; Saffron Orzo, for serving

Osso Buco with Horseradish Gremolata was pinched from <a href="http://www.foodandwine.com/recipes/osso-buco-with-horseradish-gremolata" target="_blank">www.foodandwine.com.</a>

"When he hosts dinners, Mario Batali often makes braised dishes. “I can leave the kitchen and talk to my guests,” says the chef. “And the most remarkable fragrance fills my house.” This recipe calls for four large shanks, but there’s plenty of meat to serve six...."

INGREDIENTS

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4 meaty veal shanks, cut 3 inches thick (5 1/4 pounds)

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Kosher salt

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Freshly ground pepper

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1/4 cup extra-virgin olive oil

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1/2 Spanish onion, chopped

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1 medium carrot, sliced 1/4 inch thick

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1 celery rib, sliced 1/4 inch thick

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2 tablespoons chopped thyme

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2 cups dry white wine

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2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce

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2 cups chicken stock

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1 cup lightly packed parsley, minced

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1 1/2 tablespoons finely grated fresh horseradish

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1 tablespoon finely grated lemon zest

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Saffron Orzo, for serving

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