with Braised Vegetables
- 2 Onions ((about 125 grams)
- 2 Carrots (about 200 grams)
- 2 stalks Celery (about 125 grams)
- 3 tablespoons Pastry flour
- 2 teaspoons ground paprika (hot)
- 2 ½ pounds Veal (about 3 cm thick)
- 2 tablespoons Olive oil
- ¾ cup White wine (or grape juice)
- 1 ½ cups Veal stock
- 1 Garlic clove
- 4 sprigs Parsley
- 1 Organic orange
- 7 ounces Peas (frozen)
Peel the onions and carrots. Rinse celery, pat dry and remove any strings. Cut the vegetables into 5 mm (approximately 1/4-inch) cubes.
Whisk together the flour and paprika in a bowl.
Dredge the shanks in seasoned flour to coat, tapping off excess.
Heat the oil in a roasting pan. Season meat on both sides with salt and pepper, then brown in 2 batches until golden brown on both sides. Remove meat from pan.
Combine onions, carrots and celery in the roasting pan and sauté, stirring constantly, until translucent, 5 to 6 minutes.
Stir wine or juice into vegetables in pan, then pour in veal stock. Return veal to pan, cover and simmer over low heat until meat is very tender, 1 1 / 2 to 2 hours, turning once. (The meat should be "soft;" the exact cooking time depends on the thickness of the shanks.)
For the seasoning mix (gremolata): Peel the garlic and chop finely. Rinse the parsley, shake dry, pluck leaves and chop finely.
Rinse the orange in hot water and wipe dry. Remove the zest in wide strips with a vegetable peeler, then cut into fine strips. Mix orange zest with garlic and parsley in a small bowl.
Combine half of the gremolata with the frozen peas and distribute evenly over veal. Cook in oven until heated through. Season with salt and pepper. Serve ossobuco with the remaining gremolata sprinkled on top.