Rabbit in gremolata

Adapted from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Serves 4.

1 rabbit (2 2/3 to 4 pounds), cut into 8 pieces

2 teaspoons kosher salt

All-purpose flour, for dredging

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

6 large shallots, peeled and halved at the root

Pinch of crushed red pepper flakes

1 cup dry white wine

Freshly squeezed juice and grated zest of 1 lemon

3 sprigs fresh sage

2 medium russet potatoes, peeled and cut into 2-inch chunks

1/2 cup chicken broth, as needed

1/4 cup chopped fresh Italian parsley

1. Season the rabbit with half the salt. Spread the flour on a plate, and dredge the rabbit lightly in the flour, tapping off the excess. Heat a medium Dutch oven over medium-high heat. Melt the butter in the olive oil. When the butter is melted, add the rabbit, and brown it on all sides, about 8 minutes in all. Remove the rabbit to a plate.

2. To the fat left in the pan, add the shallots and red pepper flakes. Cook and toss the shallots until they are golden on the edges, about 5 minutes. Add the white wine, lemon zest and juice, and sage sprigs. Bring the liquid to a boil. Add the rabbit leg pieces, and reduce the heat to a simmer. Cover and simmer 20 minutes.

3. Uncover, and add the rest of the rabbit and the potatoes with the remaining salt, tossing to coat the potatoes in the sauce. Cover and cook until the rabbit and potatoes are very tender, about 35 to 40 minutes more. If at any point, the mixture looks too dry, add the chicken broth.

4. Uncover, and bring the sauce to a boil. Remove the sage sprigs, sprinkle with the parsley, and cook, stirring gently, until the sauce coats the rabbit and vegetables, about 2 to 3 minutes. Serve immediately.