ossobuco cooked in red wine
- 6 large pieces veal or beef ossobuco
- all-purpose flour for dusting
- 3 tablespoons extra virgin olive oil, plus 1½ tablespoons extra
- 1 large red onion, cut into chunks
- 4 celery stalks, thinly sliced
- 4 cloves garlic, crushed, but left in one piece
- 8 anchovies, drained
- ½ bottle full-bodied red wine
- 1 cup good, gelatinous broth
- handful flat-leaf parsley
- 1 large clove garlic, peeled
- zest of 2 lemons
Preheat oven to 275ºF.
Dust the pieces of ossobuco with flour, shaking off any excess. Choose a large oven-safe pot with a well-fitting lid, which can hold all the pieces in one layer. Set the pot over moderately high heat and when hot, add 3 tablespoons of the oil and swirl it around. Add the ossobuco and brown on both sides. Remove from the pot, set aside on a plate and season with salt and pepper.
Add the remaining tablespoon oil, add the onion and celery and cook over moderate heat until soft, about 10 minutes. Add the garlic and anchovies and stir 1 minute. Add the wine, bring to a boil, scraping up any browned bits from the bottom, then stir in the broth.
Return the ossobuco to the pot and bring to a gentle simmer. Cover with crumpled wet parchment paper, then cover with a lid. Bake in the oven for 2½ – 3 hours, or until the meat is very tender. Check from time to time to make sure the liquid simmers very gently, just the occasional bubble on the surface.
To make the gremolata, chop the ingredients together and combine in a small bowl.
Serve the ossobuco in deep, heated plates, with gremolata sprinkled over. Serve with a plain risotto (such as Risotto Milanese) or mashed potatoes.
Recipe from Loukie Werle, Italian Country Cooking