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SUPPER: Osso buco with roasted garlic gremolata
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SUPPER: Osso buco with roasted garlic gremolata
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Mark Bittman is the author of How to Cook Everything as well as the "The Minimalist" columnist for The New York Times. His approach to eating well is always streamlined, reducing every recipe to its elemental bones.
Veal osso buco made an appearance in his Recipe of the Day feature, and takes the classic Italian supper to a new place with just a bit of chicken stock, a few mashed anchovies and cloves of garlic. Omitting the typical aromatics speeds the braising process along, with the whole recipe taking only 2 hours, largely unattended. Omitting osso buco's constant companion, gremolata, make the dish faster but on the whole less satisfying. The fork-tender veal and melting marrow get a friendly punch from the traditional accompaniment.
Gremolata is a condiment made of mashed or finely diced garlic, chopped parsley and lemon zest. It brightens the homey braised veal and adds color to an otherwise brown plate. For those who don't enjoy the bite of raw garlic (me, for one), roasting the whole bulb adds sweetness and depth to the gremolata without sacrificing the lemony acidity and peppery parsley contrast.
Roasted garlic technique and gremolata recipe after the jump.
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The Minimalist's recipe for braised veal osso buco.
My recipe for instant polenta, a soft pillow upon which to rest your tender veal.
Roasted Garlic Gremolata
Go Get This:
One bunch of flat-leaf parsley, washed, dried and chopped
The zest of two lemons
Two tablespoons of extra-virgin olive oil
Salt to taste
One bulb of garlic
Now Do This:
Roast the garlic, either in a specific garlic-baking clay utensil or just on a baking sheet covered with foil. To do this, slice off the top of the bulb, revealing the cloves but leaving the papery skin. Slice just a bit off the bottom so the garlic stands steady.
Place the cut bulb on the baking sheet or in the baker. Douse the bulb with one or two tablespoons of extra-virgin olive oil and sprinkle with salt.
Cover with foil or the lid of the baker and place in a preheated 350 degree oven.
Bake for 40 minutes, until garlic is fragrant and golden but not burnt.
Scoop the cloves out of the bulb and place in a bowl.
Add the parsley, chopped fine, and the lemon zest to the garlic, season with salt. Mix and mash with a fork to obtain an evenly mixed paste.
Use gremolata as a condiment on meat, fish, vegetables or whatever. It's good on pizza, too.
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