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Chef Anne Burrell
Ingredients
  • 6 osso buco, tied equatorially with string
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 fennel bulb, coarsely chopped
  • 3 cloves garlic, smashed
  • Pinch crushed red pepper
  • ¾ cup tomato paste
  • 2 cups dry white wine
  • 3 bay leaves
  • 1 fresh thyme bundle
  • Gremolata, recipe follows
  • 1 orange, zested
  • ¼ cup finely chopped fresh parsley leaves
  • 1 small clove garlic, minced
  • 2 tablespoons freshly grated horseradish
Steps
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