Chef Jonathan Jones
Cafe Chiasso, Houston
Yield: 4 servings
Olive oil, divided use 3/4 cup plus 2 teaspoons
Osso buco/veal shanks 4
Salt and black pepper as needed
Flour as needed
Large red onion, coarsely chopped 1
Garlic cloves, chopped, divided use 4
Celery stalks, diced 2
Medium carrot, diced 1
Parsley sprigs, leaves only, divided use 24
Basil leaves, chopped 8
Thyme leaves, chopped 1 teaspoon
Dry marsala 1/2 cup
Dry sherry 1/4 cup
Veal stock 3 cups
Zest of lemon 1
Heat olive oil in large Dutch oven. Sprinkle meat with salt and pepper, dust with flour and brown both sides. Remove meat and place in hotel pan.
Saute onion and garlic 5 minutes. Add celery, carrot, leaves from 10 parsley sprigs, basil and thyme; add marsala and allow liquid to evaporate. Add sherry and stock; simmer 20 minutes.
Pour liquid over meat, placing vegetables on top. Cook at 300F for 3 to 4 hours or until meat is fork tender.
Remove meat and strain sauce; discard vegetables and reduce liquid to desired consistency; adjust seasonings.
To make gremolata, chop parsley leaves from remaining 14 sprigs with remaining garlic and lemon zest. Stir in 2 tsp. olive oil.
To plate, place veal shank on plate and place gremolata in center of veal bone; serve with sauce.