Osso Buco with Gremolata

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 4
★★★★★
Be the First to Review!

Osso Buco with Gremolata is a classic Italian dish that brings together rich, tender veal shanks with a bright, zesty topping. Perfect for a cozy dinner, this recipe captures the essence of slow-cooked comfort with a fresh twist.

Ingredients for Osso Buco with Gremolata

Veal shanks are the star of the show, offering a rich flavor and tender texture when cooked slowly. All-purpose flour helps to create a beautiful crust when browning the shanks, sealing in the juices. Seasoning with salt and freshly ground black pepper enhances the natural flavors of the meat.

Olive oil is used for browning and sautéing, adding a mild, fruity flavor. The onion, carrot, and celery form a classic mirepoix, providing a flavorful base for the sauce. Garlic adds a touch of warmth and complexity.

Dry white wine is used to deglaze the pot, lifting the flavorful bits from the bottom and adding depth to the sauce. Beef broth and diced tomatoes create a rich, hearty braising liquid. Bay leaves infuse the dish with a subtle, aromatic flavor.

The lemon zest, fresh parsley, and additional garlic in the gremolata offer a bright, fresh contrast to the rich osso buco.

Tips & Tricks

  • For even more flavor, marinate the veal shanks in the fridge overnight with the seasoning.
  • If the sauce is too thin after braising, remove the shanks and reduce the sauce on the stove until it's thickened to your liking.
  • Use a zester for the lemon to ensure you get only the zest and not the bitter pith.

Serving Suggestions

Osso Buco pairs beautifully with creamy risotto or buttery mashed potatoes, which soak up the delicious sauce. A simple side of steamed green beans or a fresh arugula salad can balance the richness of the dish.

Frequently Asked Questions

Can I use a different type of meat?
Yes, beef shanks or lamb shanks can be used, though cooking times may vary slightly.
What can I use instead of white wine?
Chicken broth or a splash of apple cider vinegar can work as substitutes.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Osso Buco with Gremolata Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). This will ensure it's ready for the long, slow braise that turns the veal shanks tender. Pat the shanks dry with a paper towel; this helps the seasoning stick and gives a better crust when browning. Season both sides with salt and pepper, then lightly dredge each shank in flour, shaking off any excess.

In a large ovenproof pot, heat the olive oil over medium-high heat. Once hot, add the veal shanks. You'll want to brown them on all sides, which takes about 8 minutes. This step is key to building flavor, so don't rush it! Once browned, remove the shanks and set them aside.

Now, in the same pot, add the onion, carrot, and celery. Sauté these veggies until they're soft, about 5 minutes. Add the minced garlic and let it cook for another minute or so, just until fragrant.

Pour in the wine and deglaze the pot. This means you'll scrape up all those delicious browned bits stuck to the bottom. Let the wine simmer for about 3 minutes to let the alcohol cook off. Next, add the beef broth, diced tomatoes, and bay leaves. Stir everything together, then nestle the veal shanks back into the pot, making sure they're submerged in the liquid. Bring it all to a gentle simmer.

Cover the pot and transfer it to your preheated oven. Let it braise for 2 to 2.5 hours. You'll know it's done when the meat is tender and pulls away easily from the bone.

While your osso buco is in the oven, make the gremolata. Simply combine lemon zest, parsley, and minced garlic in a small bowl. This fresh topping will brighten up the finished dish.

Once the osso buco is ready, remove the bay leaves. Serve the veal shanks with a generous sprinkle of gremolata on top.

Why You'll Love This Recipe

  • The perfect balance of savory and fresh flavors.
  • A show-stopping dish for special occasions or cozy nights in.
  • Slow-cooked to perfection with melt-in-your-mouth tenderness.
  • The gremolata adds a refreshing citrusy touch that brightens the dish.

Ingredients

4 veal shanks (about 1.5 inches thick)
1/4 cup all-purpose flour for dredging
Salt and freshly ground black pepper
1/4 cup olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
1 cup dry white wine
1 cup beef broth
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 lemon, zested
1/4 cup fresh parsley, finely chopped
2 cloves garlic, minced for gremolata

Step-by-step Instructions

1. Preheat your oven to 325°F (165°C).
2. Pat the veal shanks dry with a paper towel and season both sides with salt and pepper. Dredge each shank lightly in flour, shaking off any excess.
3. In a large ovenproof pot, heat olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 8 minutes total. Remove shanks and set aside.
4. In the same pot, add the onion, carrot, and celery. Sauté until soft, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Pour in the wine and deglaze the pot by scraping up the browned bits. Let the wine simmer for about 3 minutes.
6. Add the beef broth, diced tomatoes, and bay leaves. Return the veal shanks to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer, then cover and transfer to the preheated oven.
7. Braise in the oven for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.
8. While the osso buco is cooking, prepare the gremolata by combining lemon zest, parsley, and minced garlic in a small bowl.
9. Once the osso buco is done, remove bay leaves. Serve the veal shanks topped with the fresh gremolata.

Ratings and Comments

Thank you for your rating!