Osso Buco with Toasted Pine Nut Gremolata Recipe | Epicurious.com
"There is probably nothing more dramatic ? or better to eat ? than a whole veal shank. It's a showstopper; when we bring this out from the kitchen prior to carving it tableside, every head turns, and for good reason. The succulent meat and the delicious marrow are truly impressive...."
INGREDIENTS
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1 whole veal shank, 3 to 3 1/2 pounds
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Kosher salt and freshly ground black pepper
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6 tablespoons extra-virgin olive oil
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1 medium carrot, cut in 1/4-inch-thick coins
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1 small Spanish onion, diced
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1 celery stalk, cut in 1/4-inch slices
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Leaves from 1 bunch of fresh thyme, chopped
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2 cups basic tomato sauce
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2 cups brown chicken stock
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2 cups dry white wine
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Leaves from 1 bunch of flat-leaf parsley
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1/2 cup pine nuts, toasted at 400°F. for 2 minutes
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Zest of 1 lemon
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1/4 cup freshly grated horseradish
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Kosher salt and freshly ground black pepper
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