Osso Buco with Garbanzo Beans

Garbanzo beans add their nutty flavor and soft texture to this version of veal shanks, served with gremolata.

Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 3 hours in a large slow cooker

4 to 6 meaty veal shanks, about 2-inches thick

All-purpose flour for dredging

¹/₂ cup olive oil, divided

1 large onions, diced

2 garlic cloves, minced

2 carrots, diced

2 celery ribs, diced

1 (28-ounce) can diced tomatoes, drained

1 cup dry white wine

2 tablespoons chopped fresh parsley

1 tablespoon fresh thyme or ¹/₂ teaspoon dried

2 bay leaves

1 (3-inch) strip lemon zest

1 (15-ounce) can garbanzo beans, drained and rinsed

Salt and freshly ground black pepper to taste

GREMOLATA

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5 tablespoons chopped fresh parsley

6 garlic cloves, minced

2 tablespoons grated lemon zest

1 tablespoon grated orange zest

1. Coat veal with flour, shaking off any excess. Heat ¹/₄ cup oil in a large skillet over medium-high heat. Add as many veal shanks as will fit in a single layer, and brown them for 3 to 4 minutes per side, or until lightly browned. Work in batches if necessary. Transfer shanks into the slow cooker.

2. Add remaining oil to the skillet. Add onions, garlic, carrots, and celery. Cook, stirring frequently, 3 minutes, or until onions are translucent. Scrape mixture into the slow cooker. Add tomatoes, wine, parsley, thyme, bay leaves, and lemon zest to the slow cooker, and stir well.

3. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until meat is very tender. If cooking on Low, raise the heat to High. Add beans, and cook for 10 to 20 minutes, or until stew is bubbly again. Remove as much fat as possible from the surface of the slow cooker with a soup ladle. Remove and discard bay leaves and lemon zest, and season to taste with salt and pepper.

4. While shanks are cooking, prepare Gremolata. Combine parsley, garlic, lemon zest, and orange zest in a small mixing bowl. Serve veal shanks hot with a sprinkling of topping.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

 Substitute cannellini beans for the garbanzo beans.

Zest really does have something to do with zesty; it’s the thin, colored outer portion of the citrus skin that contains all the aromatic oils. The white pith just beneath it is bitter, so you should take pains to separate the zest from the fruit without also taking any pith with it. Remove the zest using a special citrus zester, a vegetable peeler, or a paring knife. You can also grate it off using the fine holes of a box grater.