Ingredients:
- 4 Casa Ceccatelli veal osso buco (4-5 cm in diameter)
- 1 Stalk celery
- 1 Medium carrot, minced
- 1 Medium onion, minced
- 2 tbsp. Casa Ceccatelli Extra Virgin Olive Oil
- 1 tbsp. unsalted butter
- 1/2 cup all-purpose flour for dredging
- 1 cup Casa Ceccatelli Organic Bianco Toscano IGT
- 1 cup of veal stock
- Casa Ceccatelli Organic Sale Aromatico, to taste
- Black pepper, freshly ground, to taste
Gremolata:
- 1/2 cup parsley leaves, minced fine
- 2 tsp. grated lemon zest
- 2 cloves garlic, minced
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Select a large heavy-bottomed pan with a cover.
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Season the veal shanks with salt and pepper.
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Put the flour in a dish. Dredge the shanks very lightly in flour, thoroughly shaking off the excess.
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In a large heavy skillet, heat 3 tbs. of the oil over medium-high heat. Put the veal shanks in the pan and sear until nicely browned on both sides, 2 to 3 minutes per side.
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Move the shanks to the roasting pan and set aside.
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Add your carrot, celery and onion to the pan and sauté until softened, about 5 minutes.
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Return the veal to the pan along with the white wine and veal stock. Season to taste with salt and pepper. Cover the pan and bring to a boil, about 5 minutes, until the liquid is slightly reduced. Let it reduce by half and then add the stock.
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Simmer gently for about 3 hours and making sure to turn the meat occasionally and adding small amounts of additional stock to the pan if necessary. The osso buco is ready when the meat is very tender and the sauce is slightly thickened. Transfer the osso buco to a platter and keep warm.
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Just before finishing the sauce and serving, combine the parsley, garlic, lemon zest, and anchovies. Add two tbs. of the gremolata to the sauce.
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Remove the strings from the shanks.
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Serve the osso buco topped with the sauce and a small sprinkling of the remaining gremolata.
