I chuckled to myself in the grocery store the other day because my impulse purchase was not a stick of gum or a magazine at the check-out line, but two veal shanks.  I was so excited to get home and find a recipe for osso buco—a slow-braised veal dish that is fall-off-the-bone tender and served in a flavorful sauce.  Not only the meat very lovely in this type of dish, but in this case, the veal shank when cooked properly also has a bone filled with tasty marrow for you to enjoy.  ‘Osso buco’ in Italian literally means ‘bone with a hole.’ So there you go.  Classically served over risotto Milanese or risotto flavored with saffron and Parmesan cheese, this specific recipe is served with a fresh pine nut and parsley gremolata…oh, and don’t forget the garlic bread to sop up that delicious sauce.

 

(To view this recipe, click on the following link: http://www.foodnetwork.com/recipes/mario-batali/osso-buco-with-toasted-pine-nut-gremolata-recipe.html)

Tagged: bone marrow, braised meats, gremolata, Italian, Mario Batali, osso buco, pine nut gremolata, veal, veal shanks