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osso buco with toasted pine nut gremolata



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  • Carbohydrates: 362.6
  • Fats: 32.0
  • Dietary Fiber: 40.0
  • Minerals: 35.0
  • Proteins: 12.0
  • Vitamins: 13.0
  • Water: 6.0


  1. Preheat the oven to 450 degrees f
  2. Oil and season the shanks all over with salt and pepper
  3. On a parchment lined sheet pan
  4. Roast the shanks for 12 to 15 minutes until nicely browned
  5. Remove the shanks and set aside
  6. Put a small stock pot over medium heat add oil
  7. Add the carrot
  8. Onion
  9. Celery and thyme leaves and cook
  10. Stirring regularly
  11. Until golden brown and slightly softened
  12. 8 to 10 minutes
  13. Add wine and reduce by half
  14. Add the tomato sauce
  15. Chicken stock and bring to a boil
  16. Place shanks back into pan
  17. Making sure they are submerged at least halfway
  18. If necessary add more stock
  19. Cover the pan with tight-fitting lid or aluminum foil
  20. Place in a 300 degree oven for 2 to 3 hours and cook until meat is nearly falling off the bone
  21. Remove the casserole from the oven and let stand 10 minutes before serving with gremolata
  22. Gremolata: mix the parsley
  23. Pine nuts and lemon zest loosely in a small bowl
  24. Set aside until ready to serve

Step 14

Total Time in Minute 200

Ingredients Count 13

cooking osso buco with toasted pine nut gremolata

See More Relate Photo


Veal shanks

Salt and pepper

Extra virgin olive oil


Spanish onion


Fresh thyme leaves

Tomato sauce

Chicken stock

Dry white wine

Italian parsley

Pine nuts


Zest of

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