I made this:
Mario Batali's Osso Buco with Toasted Pine Nut Gremolata
Ingredients
FOR THE OSSO BUCA:
1 Whole Veal Shank (3 to 3 1/2 pounds)
Kosher Salt
Black Pepper
6 tablespoon Extra Virgin Olive Oil
1 medium Carrot (cut into 1/4-inch rounds)
1 small Spanish Onion (diced)
1 Celery stalk (cut into 1/4-inch slices)
Leaves from 1 bunch of fresh thyme
2 cups Basic Tomato Sauce
2 cups Brown Chicken Stock
2 cups Dry White Wine
FOR THE GREMOLATA:
Leaves from 1 bunch of flat-leaf Parsley
1/2 cup Pine Nuts (toasted at 400F for 2 minutes)
Zest of 1 Lemon
1/4 cup Freshly grated Horseradish
Kosher Salt
Freshly ground Black Pepper
Instructions
FOR THE OSSO BUCA: Preheat the oven to 375F.
Season the shank all over with salt and pepper. In a heavy bottomed, 6- to 8-quart casserole pan, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Scrape the bottom of the pan. Return the shanks to the pan, making sure they are submerged at least halfway; add more stock. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone. NOTE: you can also use equal parts cider and water instead of wine.
FOR THE GREMOLATA: In a small bowl, combine the parsley leaves, pine nuts, lemon zest and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.
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