Osso Buco
Serves 4 to 6
6 seitan cutlets
Unbleached all-purpose flour, for dredging
2 to 4 tablespoons olive oil
1 medium carrot, diced
1 celery rib, diced
1 medium onion, diced
4 garlic cloves, chopped
1 teaspoon dried thyme
½ teaspoon dried Rosemary
1 bay leaf
3 tablespoons tomato paste
½ cup dry white wine
2 cups vegetable broth
Sea salt and fresh ground black pepper
1. Preheat oven to 350-degrees F. Dredge the seitan cutlets in flour, shaking off excess flour. Heat 2 tablespoons oil in a large oven-safe pot over high heat. Cook the cutlets until golden brown, about 2 minutes per side. Cook in batches to avoid crowding the pot. Transfer the cutlets to a plate and set aside.
2. Heat 1 tablespoon oil in the pot and stir in the carrot, celery, onion, garlic, thyme, Rosemary and bay leaf. Stir and cook until vegetables begin to brown, about 7 minutes..
3. Stir in the tomato paste and cook for 1 minute. Stir in the wine and cook until the wine reduces by half. Stir in the broth. Return the seitan to the pot. Stir gently to cover the cutlets with the broth.
4. Bake the seitan in the 350-degree preheated oven, uncovered, for about 40 minutes, until the sauce is reduced by half. Remove the seitan cutlets to a platter. Add salt and pepper, to taste. Pour sauce over the seitan. Sprinkle the seitan with gremolata. Serve.
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