Osso Buco with Gremolata

Ingredients

• 1 tablespoon anchovy paste 
• 4 cups beef broth 
• 0.8 teaspoon pepper black divided freshly ground
• 2 teaspoons butter divided
• 1.5 cups celery chopped
• 2 cups wine dry white
• 0.7 cup flour all-purpose
• 0.5 cup parsley fresh chopped
• 1 tablespoon rosemary leaves fresh chopped
• 2  garlic clove minced
• 6  garlic clove minced
• 0.5 teaspoon kosher salt divided
• 1 tablespoon lemon zest grated
• 2 teaspoons olive oil divided
• 8 cups pappardelle hot cooked uncooked ( 1 pound wide ribbon pasta)
• 2 cups onion red coarsely chopped
• 5 pounds veal shanks trimmed

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. To prepare the osso buco, combine flour, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a shallow dish. Dredge veal in flour mixture.
2. Heat 1 teaspoon butter and 1 teaspoon oil in a large skillet over medium heat.
3. Add half of veal; cook 6 minutes, browning on both sides.
4. Place browned veal in a large electric slow cooker. Repeat procedure with remaining butter, oil, and veal.
5. Add onion and celery to pan; saut 5 minutes over medium-high heat or until tender.
6. Add 6 garlic cloves to pan; saut 1 minute. Stir in broth, wine, rosemary, and anchovy paste, scraping pan to loosen browned bits. Bring to a boil; cook 4 minutes.
7. Pour over veal.
8. Cover and cook on low 9 hours or until done.
9. Sprinkle veal with 1/2 teaspoon pepper and 1/4 teaspoon salt.
10. Remove veal from cooker; cool slightly.
11. To prepare gremolata, combine parsley, lemon rind, and 2 garlic cloves.
12. 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.
13. Sprinkle each serving with 1 tablespoon gremolata.