Food recipes
Grated Orange Gremolata
Grated Orange Gremolata
Ingredients:
5 tablespoons chopped fresh parsley
6 garlic cloves, minced
2 tablespoons grated lemon zest
1 tablespoon grated orange zest
Directions:
1. Rub veal shanks with flour, shaking off any extra over the sink or a plate. Heat 1/4
cup oil in a large skillet over medium-high heat. Add as many veal shanks as will fit in
a single layer, and brown them for 3 to 4 minutes per side, or until lightly browned.
Work in batches if necessary. Transfer shanks into the slow cooker.
2. Add remaining 1/4 cup olive oil and butter to the skillet. Add onions, garlic, carrots,
and celery. Cook, stirring frequently, 3 minutes or until onions are translucent. Scrape
mixture into the slow cooker. Stir in wine, tomatoes, stock, parsley, thyme, and bay
leaf.
3. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours, or until meat is very
tender. Remove as much fat as possible from the surface of the slow cooker with a
soup ladle. Remove and discard bay leaf and lemon zest, and season to taste with salt
and pepper.
4. While shanks are cooking, prepare Gremolata. Combine parsley, garlic, lemon zest,
and orange zest in a small mixing bowl. Serve veal shanks hot with a sprinkling of
topping.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Add 3/4 cup pitted kalamata olives to the slow cooker. If using olives, chances are
no additional salt will be needed.
When you’re browning meat coated with flour, browning the flour is even more important than
browning the meat. This step creates a sauce that thickens slightly but does not taste pasty. If you
don’t want to brown the veal, thicken the juices with cornstarch instead.
Osso Buco with Garbanzo Beans
Garbanzo beans add their nutty flavor and soft texture to this version of veal shanks,
served with gremolata.
Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 3 hours in a
large slow cooker
4 to 6 meaty veal shanks, about 2-inches thick
All-purpose flour for dredging
Ingredients:
5 tablespoons chopped fresh parsley
6 garlic cloves, minced
2 tablespoons grated lemon zest
1 tablespoon grated orange zest
Directions:
1. Rub veal shanks with flour, shaking off any extra over the sink or a plate. Heat 1/4
cup oil in a large skillet over medium-high heat. Add as many veal shanks as will fit in
a single layer, and brown them for 3 to 4 minutes per side, or until lightly browned.
Work in batches if necessary. Transfer shanks into the slow cooker.
2. Add remaining 1/4 cup olive oil and butter to the skillet. Add onions, garlic, carrots,
and celery. Cook, stirring frequently, 3 minutes or until onions are translucent. Scrape
mixture into the slow cooker. Stir in wine, tomatoes, stock, parsley, thyme, and bay
leaf.
3. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours, or until meat is very
tender. Remove as much fat as possible from the surface of the slow cooker with a
soup ladle. Remove and discard bay leaf and lemon zest, and season to taste with salt
and pepper.
4. While shanks are cooking, prepare Gremolata. Combine parsley, garlic, lemon zest,
and orange zest in a small mixing bowl. Serve veal shanks hot with a sprinkling of
topping.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Add 3/4 cup pitted kalamata olives to the slow cooker. If using olives, chances are
no additional salt will be needed.
When you’re browning meat coated with flour, browning the flour is even more important than
browning the meat. This step creates a sauce that thickens slightly but does not taste pasty. If you
don’t want to brown the veal, thicken the juices with cornstarch instead.
Osso Buco with Garbanzo Beans
Garbanzo beans add their nutty flavor and soft texture to this version of veal shanks,
served with gremolata.
Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 3 hours in a
large slow cooker
4 to 6 meaty veal shanks, about 2-inches thick
All-purpose flour for dredging
Printed from https://recipe.bluelayer.org/recipe/73728/grated-orange-gremolata