1 cup flour
Kosher salt and fresh ground pepper
4 (2-4" pieces) veal shank NOTE: You can use beef shank or stew meat
3 tbls butter
1 purple onion, diced
2 carrots, peeled and diced thick
Zest of 1 lemon, peel fat stripes with potato peeler
6 garlic cloves, peeled and smashed
2 bay leaves
1/4 cup chopped fresh Italian parsley (flat-leaf)
2 cups apple juice
2 cups beef broth
NOTE: The recipe calls for 28 oz whole tomatoes drained - I left this out.
1/4 cup pine nuts toasted in dry pan until lightly browned
1 cup slice kumquats
1/4 cup dried cranberries
2 tbls chopped fresh Italian parsley
Mix together and set aside.
Preheat oven to 375'. Cut up the veggies, garlic, and parsley. Peel lemon. I use a 14" heavy casserole pan to cook this on top of the stove so I can pop it in the oven. Over medium heat pour a three count of olive oil in the pan. Swirl the butter through the oil until melted. Dredge the veal in a mixture of the flo
ur, salt and pepper. Place in pan and brown veal on both sides, about 3 minutes each side. Remove the veal to a plate (it shouldn't be cooked through). Add the veggies, lemon, garlic, bay leaves, and parsley to pan. Cook vegetables until they start to get some color about 15 minutes; scrape the bottom of the pan. Season with salt and pepper. Nestle veal back in the veggies. Pour apple juice and beef broth over veal. Place in oven for 1 1/2 hours with a lid. Take lid off for final 30 minutes. Meat should fall off the bone. Serve over Basmati rice.
The Gremolata is supposed to be served thrown in the Osso Buco. I served it on the side with some spinach like a side salad. It was a very nice compliment to the meat.