Osso Buco With Gremolata

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Inexpensive veal shanks become a succulent meal in the slow cooker. Even if you aren't an anchovy lover, don't omit the anchovy paste - it adds immeasurably to the flavor. Use the remaining broth mixture in soups in stews.
== Ingredients ==
* 2/3 cup all-purpose flour
* 3/4 teaspoon freshly ground black pepper, divided
* 1/2 teaspoon kosher salt, divided
* 6 veal shanks, trimmed (about 5 pounds)
* 2 teaspoons butter, divided
* 2 teaspoons olive oil, divided
* 2 cups coarsely chopped red onion
* 1 1/2 cups chopped celery
* 6 garlic cloves, minced
* 4 cups beef broth
* 2 cups dry white wine
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon anchovy paste
* 1/2 cup chopped fresh flat-leaf parsley
* 1 tablespoon grated lemon rind
* 2 garlic cloves, minced
* 8 cups hot cooked pappardelle pasta (about 1 pound uncooked pasta)
== Directions ==
# To prepare osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish.
# Dredge veal in flour mixture.
# Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat.
# Add half of veal; cook 6 minutes, browning on both sides.
# Place browned veal in a electric slow cooker.
# Repeat procedure with 1 teaspoon butter, 1 teaspoon oil, and remaining veal.
# Add onion and celery to pan; sauté over medium-high heat 5 minutes or until tender.
# Add 6 garlic cloves to pan; sauté 1 minute.
# Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits.
# Bring to a boil; cook 4 minutes.
# Pour over veal.
# Cover and cook on LOW 9 hours or until done.
# Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt.
# Remove veal from cooker; cool slightly
# Remove veal from bones, and cut up.
# To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves.
# Place 1 cup pasta in each of 8 pasta bowls.
# Top each serving with 2/3 cup veal and 1/2 cup broth mixture.
# Reserve remaining broth mixture for another use.
# Sprinkle each serving with 1 tablespoon gremolata.
Yield: 8 servings (serving size: 3 ounces veal, 1/2 cup broth mixture, and 1 tablespoon gremolata)
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Slow Cooker Recipes
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Italian Recipes
Category:Italian Meat Dishes
Category:Italian Main Dishes
Category:Main Dish Meat Recipes
Category:Main Dish Recipes
Category:Main Dish Pasta Recipes
Category:Flour Recipes
Category:Pepper Recipes
Category:Black pepper Recipes
Category:Kosher salt Recipes
Category:Salt Recipes
Category:Veal Recipes
Category:Veal shank Recipes
Category:Butter Recipes
Category:Olive oil Recipes
Category:Red onion Recipes
Category:Celery Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Beef stock and broth Recipes
Category:Stock and broth Recipes
Category:Wine Recipes
Category:White wine Recipes
Category:Rosemary Recipes
Category:Anchovy paste Recipes
Category:Parsley Recipes
Category:Lemon peel Recipes
Category:Pasta Recipes
Category:Pappardelle Recipes
Category:Alcohol Recipes
Category:Meat Recipes