Osso Buco With Toasted Pine Nut Gremolata

• 4 veal shanks, cut three" thick (ab 3 1/2 to 4 lb)
• salt and pepper
• 6 Tbsp extra-virgin olive oil
• 1 med carrot, chopped into 1/4" -thick coins
• 1 sm spanish onion, chopped into 1/2" dice
• 1 celery stalk, chopped into 1/4" slices
• 2 Tbsp chopped fresh thyme leaves
• 2 cups basic tomato sauce (recipe follows)
• 2 cups chicken stock
• 2 cups dry white wine
• 1 recipe gremolata (recipe follows)

1. Preheat the oven to 375u0b0 F. Season the shanks all over with salt and pepper. In a heavy-bottomed 6 to 8 qrt casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery and thyme leaves and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2 1/2 hours and cook until meat is nearly falling off the bone.
2. Remove the casserole from the oven and let stand 10 minutes before serving with Gremolata.
3. BASIC TOMATO SAUCE
4. 1 Spanish onion, cut into 1/4" dice
5. 4 cloves garlic, thinly sliced
6. 3 oz virgin olive oil
7. 4 Tbsp fresh thyme leaves (or 2 Tbsp dried leaves)
8. 1/2 carrot, shredded finely
9. 2 28 oz cans of tomatoes, crushed and mixed
10. Salt to taste
11. To Make Tomato Sauce: Saute onion and garlic in olive oil over medium heat for about 10 minutes, or until translucent but not browned. Add thyme and carrot, cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to taste and set aside.
12. GREMOLATA
13. (Recipe courtesy of Mario Batali)
14. 1/4 cup finely chopped Italian parsley
15. 1/4 cup pine nuts, toasted under the broiler until dark brown
16. Zest of 1 lemon
17. Mix the parsley, pine nuts and lemon zest loosely in a small bowl. Set aside utnil ready to serve.
18. Yield: 1/2 cup
19. Adapted from Mario Batali

veal shanks, salt, extravirgin olive oil, carrot, onion, celery stalk, thyme, tomato sauce, chicken stock, white wine, recipe gremolata

Taken from www.epicurious.com/recipes/member/views/osso-buco-with-toasted-pine-nut-gremolata-1215237 (may not work)