Osso Buco, Toasted Pine Nut Gremolata

Mario Batali’s Osso Buco
marries
Martha Stewart’s Creamy Polenta
A match made in heaven…

Last Sunday Father Adam and I made this Osso Buco. We were impressed first with how absolutely delicious it was, and even more with how much easier it was to make than we had imagined. While Father Adam browned the seasoned veal shanks in olive oil in the hot Le Creuset French Oven, I prepared the Basic Tomato Sauce.

Once browned, the shanks are removed from the pot (to rest in the Italian countryside).

Carrot, onion, celery, and thyme are then browned in the same pot over medium heat. The tomato sauce, chicken stock, and white wine are added to the pan and brought to a boil.

The shanks and accumulated juices go back in. Cover and cook in a 375° oven. Now we have two and a half hours to relax, drink the rest of that bottle of wine, chop some parsley, toast some pine nuts, and zest a lemon.

Later the meat is falling off the bone and the sauce is rich and complex. About 20 minutes before the osso buco is to be done, we prepare the polenta, recipe here.

Serve the tender veal shank over Creamy Polenta and sprinkle the top with Toasted Pine Nut Gremolata, made by combining toasted pine nuts with chopped Italian parsley and lemon zest. The complete recipe for Osso Buco, Tomato Sauce, and Gremolata can be found here.

Dessert?
The Next Day…

Perhaps you noticed the portion size of those shanks? There was plenty left over. So I cooked some mostaccioli, tossed with olive oil and the leftover gremolata. I shredded the remaining veal and heated it up with the sauce.
Mostaccioli, known in Italy as “Penne Lisce,” are a specialty of the Campania Region in southern Italy which includes the cities of Naples, Capri and Sorrento. Penne, which means “pen” in Italian, gets its name from its shape. Penne are tube-shaped with angled ends cut to resemble a quill or pen point. Unlike penne which are ridged, mostaccioli are smooth in texture. They are designed for chunky tomato, meat and cream sauces.  (from Barilla website)
I have a fondness for mostaccioli because growing up in the 1960’s in a non-Italian household in Chicago, this was exotic! The spelling and pronunciation were foreign. In addition, we immensely enjoyed Mom’s elbow macaroni with butter and melting American cheese torn into strips, and spaghetti with broiled pork chops on top, which we called “PC & S.”
My mother served her mostaccioli tossed with butter and canned S & W Stewed Tomatoes with Onion, Celery, and Bell Pepper. We loved it.
I once asked her if she had to do that airplane trick to get us to eat when we were little. You know, where the food on the spoon is the airplane and the hangar is the mouth? She laughed. No. You kids? You ate everything. You were NOT picky eaters!
So, I just called my mother to find out more about this mostaccioli dish she used to make for us. She told me that she used S & W because it tasted the best. It did. I remember. Thanks Ma! Thanks so much…

Mostaccioli with Pine Nut Gremolata, Veal Ragù

28 thoughts on “Osso Buco, Toasted Pine Nut Gremolata”

  1. The osso buco looks fantastic. I'm tempted right now by that bone marrow. Yummy!! Nice use of the leftovers too.

  2. Lol, I'm not surprised you weren't a picky eater. I mean, look at these lovely treats you make now! 🙂 Hmmm, I wonder if there was any of the marrow left to flavor the pasta 🙂

  3. O… my the pic of the "dessert" makes me hungry right away 🙂

    I love your way of mixing and matching recipe, you got the best out of each way 🙂

  4. I love, love, love Osso Buco, but never think to make it in the summer time… But this looks sooo good. I like the pinenut gremolata to give it crunch!

  5. The absolute ultimate in comfort food. This is the one dish that I love to share with my dogs – yeah I know, I'm nuts – they go insane with the marrow bone. They are family, right?

  6. There are those blogging events where everyone makes the same dish – but I've found that even without the events, bloggers tend to gravitate towards the same kind of foods around the same seasons. I've been seeing a couple osso bucco recipes lately, and even some gremolata – but not together. Which is why I love the twists and variations throughout the blogosphere.

  7. This is one of my favorite dishes, and you have made it so gorgeous! I will have to make this when I return home…and soon!

  8. Hi, Lori, tks for visit me!! I love polenta, it's a traditional dish here in Brazil, since slavery days…It'a amazing how some kind of food is so appreciate in several countries, like this one.
    Ah, I looking for your lavander, and some people here uses it for cooking, I'll try some day, it seems that cake with lavander is delicious!
    Have a holly week!
    See you soon!
    Paula

  9. Just great! I never cooked ossobuco, now I am very tempted to do so. My mouth is watering just to read the ingredients in it. Yummie!

  10. Osso Buco is my family favorite! Love aking this in Winter, and serve with polenta. Yours look really delicious with the Pine nut Gremolata.

  11. Be still my heart! This is over the top good! Check out that veal!
    I'm comforted just looking at it!

  12. This looks delicious! 🙂

    Ossoboco with this type of sauce reminds me of summer evenings in Rome, seated outdoors da Luigi, one of the hidden away trattorias near an old church on Via Monserrato, off Piazza Farnese and Campo de' Fiori. Roman will not serve it with polenta, but with that gorgeous Italian casareccio breads to soak up the sauce and juices.

  13. I'm sure i will never be able to make this, but no matter, just reading about it gave me great pleasure (less calories too!)
    thanks Lori Lynn ☺

  14. I just found your blog and read your Osso Buco recipe. It made me very hungry and even though “j’ai mangé avec mes yeux” (I ate with my eyes) I am still hungry! I’ll read the rest of your blog after dinner! you must have wonderful recipes in there.

  15. Absolutely beautiful combination of Osso Bucco, creamy polenta, vegetables and pine nuts! It is really simple to cook and very delicious! They look fantastic!

  16. That veal ragu is calling my name.
    I will remember to use the leftover osso bucco for my winter pastas……..
    Have a great 4th LL!

  17. Osso buco is a lovely dish and easy to make but the best pic is the one where you're scooping out the marrow!

  18. LL- Your Osso Bucco looks fabulous! My favorite recipe for OB up to this point has been from Todd English, but I'll absolutely be giving Batali's a try in the season. Thanks for sharing.

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