Mario Batali's Dutch Oven Osso Buco

Ok, so this one is not going to be one of my typical recipe's that I'll post because A) it was time consuming and semi difficult B) it was a more expensive gourmet dish to make... not your every day wed night dinner C) you need a Cast Iron Dutch oven to make it and D) It made a MESS out of my kitchen!! Ok, maybe that was the cook, but still.

This was too yummy to not post though so here goes....

What you will need:
Dutch oven (6q, I have Mario Batali's)
*Four 3 inch thick veal shanks (about 3.5-4lbs) (I used beef shanks for my picky husband)
*Salt and freshly ground black pepper to taste
*6T extra-virgin olive oil
*1 medium carrot, chopped into 1/4 inch coins
*1 small spanish onion, chopped into 1/2 inch dice
*1 rib celery, chopped into 1/4 inch dice
*2 T chopped fresh thyme
*2 cups BASIC TOMATO SAUCE (you can use your favorite store bought... or for the more adventurous like myself... see recipe below)
*2 cups chicken stock
*2 cups dry white wine

Gremolata
*1 bunch finely chopped italian parsley
*1/4 cup pine nuts, toasted
*Grated zest of 1 lemon

optional
*Angel hair pasta

1. Preheat oven to 375
2. Season osso bucco all over with salt and pepper. In dutch oven, heat olive oil over medium-high heat until smoking. Place osso bucco in pot and brown all over, rolling to get all edges, about 12-15 mins. Remove shanks and set aside.
3. Add carrots, onion, celery, and thyme leave and cook, stirring often until golden brown and slightly softened, about 8-10 mins. Add tomato sauce, stock and wine and bring to boil. Place osso bucco back into pot, making sure they are submerged at least halfway.
4. Tightly cover pot, place in oven and cook for 2 1/2 hours and meat is falling off bone.
5. Meanwhile, make gremolata: In small bowl, mix chopped parsley, toasted pine nuts and lemon zest.
6. Remove osso bucco and let stand 10 mins. Springle the gremolata over top before serving.
**I served this over angel hair pasta.

BASIC TOMATO SAUCE (makes 4 cups)

*1/4 cup EVOO
*1 Spanish onion, finely diced
*4 garlic cloves, peeled and thinly sliced
*3T chopped fresh thyme or 1 T dried thyme
*1/2 medium carrot, finely shredded
*Two 28 oz cans peeled whole tomatoes
*kosher salt to taste

In 3 qt saucepan, heat EVOO over medium heat. Add onions and garlic and cook till soft and light golden brown, 8-10 mins. Add thyme and carrot and cook for 5 mins more, or until carrot is fork tender. With hands, crush tomatoes and add them with their juices. Bring to boil. Stirring often, and then lower heat and simmer for 30 mins or until sauce is as thick as hot cereal. Season with salt.


Like I said, futsy, but oh so worth it:)

If you are looking to buy a dutch oven, I LOVE mine. This is a great one and I highly recommend it. The clean up is a breeze!