3 ounces all-purpose flour (about 2/3 cup)
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
6 veal shanks, trimmed (about 5 pounds)
2 teaspoons butter, divided
2 teaspoons olive oil, divided
2 cups coarsely chopped red onion
1 1/2 cups chopped celery
6 garlic cloves, minced
4 cups beef broth
2 cups dry white wine
1 tablespoon chopped fresh rosemary
1 tablespoon anchovy paste
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
2 garlic cloves, minced
8 cups hot cooked pappardelle pasta (about 1 pound uncooked wide ribbon pasta)
InstructionsTo prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.
Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat. Add half of veal; cook 6 minutes, browning on both sides. Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.
Add onion and celery to pan; saute 5 minutes over medium-high heat or until tender. Add 6 garlic cloves to pan; saute 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes. Pour over veal.
Cover and cook on low 9 hours or until done. Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt. Remove veal from cooker; cool slightly.
To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves. Place 1 cup pasta in each of 8 pasta bowls. Top each serving with 2/3 cup veal and 1/2 cup broth mixture. Reserve remaining broth mixture for another use. Sprinkle each serving with 1 tablespoon gremolata.