Osso Buco With Pasta

Name: Osso Buco With Pasta
Ingredients: 6-8 sprigs fresh parsley, finely chopped; 2 tbsp lemon zest; 2 cloves garlic, finely chopped; 8 pieces osso buco (veal shank); 1/4 cup seasoned flour; 1 tbsp olive oil; 2 tbsp butter; 1 None onion, chopped; 2 cloves garlic, minced; 2 None carrots, chopped; 2 stalks celery, chopped; 1 None red pepper, seeded, chopped; 1/2 cup white wine; 2 (13.5 oz) cans diced tomatoes; 2 cups beef stock; 1 None bay leaf; 2 sprigs fresh thyme; 1.5 oz spiral pasta

18 ingredients

3 steps

Ingredients

6-8 sprigs fresh parsley, finely chopped
2 tbsp lemon zest
2 cloves garlic, finely chopped
8 pieces osso buco (veal shank)
1/4 cup seasoned flour
1 tbsp olive oil
2 tbsp butter
1 None onion, chopped
2 cloves garlic, minced
2 None carrots, chopped
2 stalks celery, chopped
1 None red pepper, seeded, chopped
1/2 cup white wine
2 (13.5 oz) cans diced tomatoes
2 cups beef stock
1 None bay leaf
2 sprigs fresh thyme
1.5 oz spiral pasta

Directions

1

Preheat oven to 325°F. Dust veal in flour, shaking off excess. Heat oil and butter in a large Dutch oven. Brown osso buco on both sides for 2-3 mins. Transfer to a plate.
2

Add onion and garlic to pan and saute for 2-3 mins. Add carrots, celery and red pepper. Saute for 2 mins. Stir in wine and simmer for 1 min. Stir in tomatoes, stock and herbs. Return osso buco to pan and bring to a boil. Bake, covered, for 1 hour 30 mins. Stir in pasta and bake, covered, for another 25-30 mins, until pasta is tender. Season to taste.
3

Meanwhile, for the gremolata, combine all ingredients in a small bowl. Serve osso buco sprinkled with gremolata.