Name: Osso Buco with Gremolata for a Cozy Italian Feast
Prep time: 15 min
Cook time: 120 min
Total time: 150 min
Ingredients: 4 pieces Veal Shanks (Well-marbled cuts); 2 tablespoons Olive Oil (For searing); 2 medium Carrots (Chopped); 1 medium Onion (Chopped); 2 stalks Celery (Chopped); 3 cloves Garlic (Minced); 1 cup White Wine (For deglazing); 2 cups Chicken Broth (Low-sodium preferred); 2 leaves Bay Leaves; 2 sprigs Thyme; 1 tablespoon Lemon Zest; 2 cloves Garlic (Minced); 1/4 cup Parsley (Chopped)

The aroma of slow-braised veal fills the kitchen, reminding me of joyful family gatherings where every dish tells a story. Osso Buco with Gremolata is more than just a meal; it’s a heartwarming Italian classic that invites you to savor each bite. This dish balances the rich, savory flavors of tender veal shanks with the zesty brightness of fresh gremolata, making it a versatile choice for both special occasions and cozy weeknights. The beauty of this recipe lies in its simplicity—perfect for home cooks like us who want to impress without the fuss. With its hearty, satisfying texture and minimal prep time, Osso Buco is destined to become a beloved staple in your culinary repertoire. Are you ready to make your kitchen smell divine?

Why is Osso Buco a Must-Try?

Heartwarming Tradition: Osso Buco is not just food; it’s a connection to Italian heritage that brings families together around the table.
Tender and Flavorful: The slow-cooked veal shanks melt in your mouth, creating an unforgettable dining experience.
Versatile Pairings: Serve with creamy polenta or saffron-infused risotto, enhancing the dish’s richness.
Effortless Elegance: Achieve a restaurant-quality meal with minimal prep—perfect for impressing guests or enjoying a cozy night in.
Zesty Gremolata: The fresh burst of lemon and parsley brightens the dish, perfectly balancing the savory flavors, making every bite a delight.
Embrace the comforting aromas and flavors of this iconic recipe, and turn your home into an inviting Italian kitchen!

Osso Buco with Gremolata Ingredients

For the Osso Buco
• Veal Shanks – The star of the dish, choose well-marbled cuts for maximum tenderness and rich flavor.
• Olive Oil – Essential for searing the meat and sautéing vegetables, adding a depth of flavor to the braising process.
• Carrots – Adds natural sweetness and a hint of earthiness, enhancing the overall flavor profile.
• Onions – Provide an aromatic base that makes the sauce robust and savory when softened.
• Celery – Complements the mirepoix, lending a subtle freshness to the dish’s flavor.
• Garlic – Aromatic and flavorful, it enriches the broth and adds depth to the dish.
• White Wine – Brings acidity and complexity, helping to deglaze the pot and lift flavors from the bottom.
• Chicken Broth – Creates the luscious braising liquid that keeps the meat tender; low-sodium options are a healthier choice.
• Bay Leaves – Infuse the broth with a subtle, aromatic flavor that enhances the dish’s heartiness.
• Thyme Sprigs – Earthy and flavorful, these can be swapped with rosemary or oregano for different tastes.

For the Gremolata
• Lemon Zest – Brightens up the dish, offsetting the richness of the osso buco with vibrant citrus notes.
• Garlic – Boosts flavor in the gremolata and ties the dish together with its aromatic essence.
• Parsley – Freshness personified, this herb adds color and a garden-like flavor to each bite, perfectly balancing the hearty meat.

Embrace the warmth of Osso Buco with Gremolata, and create a dish that feels like a hug on a plate!

Step‑by‑Step Instructions for Osso Buco with Gremolata

Step 1: Brown the Veal Shanks
In a large Dutch oven, heat a few tablespoons of olive oil over medium-high heat. Season the veal shanks with salt and pepper, then sear them in the hot oil for about 4-5 minutes until they are golden brown on all sides. This step creates a deep flavor base for the Osso Buco, so don’t rush it! Once browned, set the shanks aside on a plate.

Step 2: Sauté Vegetables
In the same pot, add your chopped carrots, onions, celery, and minced garlic. Sauté these aromatic vegetables over medium heat for about 5-7 minutes, stirring frequently, until they have softened and started to caramelize. The mixture should be fragrant and slightly golden; this will enrich the overall taste of your Osso Buco.

Step 3: Deglaze with Wine
Pour in a cup of white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for approximately 2 minutes until it reduces slightly and the alcohol evaporates. This step adds depth and acidity to the dish, making the flavors more complex and harmonious.

Step 4: Add the Liquid and Herbs
Next, pour in 2 cups of chicken broth, add bay leaves, and thyme sprigs to the pot. Stir everything together, ensuring the herbs are well distributed. Bring the liquid to a gentle simmer, allowing the aromatic flavors to meld. Your Osso Buco will have a rich, savory broth once it absorbs all these flavorful elements.

Step 5: Braise the Meat
Carefully return the browned veal shanks to the pot, ensuring they are submerged in the delicious broth. Cover the Dutch oven with a lid and reduce the heat to low. Let the Osso Buco braise gently for about 2 hours, or until the meat is fork-tender. Check occasionally, adding more broth if necessary to keep the shanks submerged.

Step 6: Prepare the Gremolata
While the Osso Buco finishes braising, combine chopped parsley, lemon zest, and minced garlic in a small bowl. This simple yet vibrant gremolata will brighten up the rich flavors of your dish. Mix well and set aside to let the flavors meld together until it’s time to serve.

Step 7: Serve the Dish
Once the veal is beautifully tender, remove the Dutch oven from the heat. Plate the Osso Buco by placing a shank on each dish and spooning some of the luscious braising liquid over it. Generously sprinkle the fresh gremolata on top, adding a burst of color and flavor. Pair this comforting dish with creamy polenta or risotto for a complete meal.

What to Serve with Osso Buco with Gremolata

Delight in the captivating flavors of slow-cooked veal shanks, while enhancing your meal with perfect pairings that complement each bite.

Creamy Polenta: The velvety texture of polenta soaks up the rich sauce beautifully, making each bite a symphony of flavors. Its mildness balances the robust taste of the osso buco.
Saffron-Infused Risotto: A creamy risotto makes an exquisite partner, infused with aromatic saffron that adds a delicate floral note, perfectly harmonizing with the hearty veal.
Crusty Artisan Bread: Ideal for mopping up the luscious braising liquid, crusty bread adds a satisfying crunch, enhancing the meal’s overall texture and experience.
Roasted Vegetables: Seasonal, roasted vegetables provide a colorful, fresh contrast while their caramelized sweetness complements the savory depths of the dish. The crunchiness adds a nice textural balance.
Garlic Mashed Potatoes: The creamy, garlic-infused potatoes pair seamlessly with the tender veal, offering a comforting, familiar element that feels like home.
Light Arugula Salad: A bright, zesty arugula salad with a lemon vinaigrette adds a refreshing bite, cutting through the richness of the osso buco and awakening the palate.
Chianti Wine: This classic Italian red wine, with its fruity and earthy notes, enhances the flavors of the dish while providing a warm, inviting experience for your dinner table.

Make Ahead Options

These Osso Buco with Gremolata is perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the braising liquid and sauté the vegetables up to 24 hours in advance, then store them in the refrigerator. Simply sear the veal shanks just before braising to maintain their flavor and texture. If desired, mix the gremolata a few hours ahead of serving to allow the flavors to meld. When you’re ready to serve, simply combine the prepared ingredients and braise the veal on low heat for about 2 hours until fork-tender. This approach not only saves you time but ensures your dish is just as delicious as it should be!

Expert Tips for Osso Buco with Gremolata

Select Quality Meat: Choose well-marbled veal shanks for moisture and tenderness; it’s essential for a delicious Osso Buco.
Perfectly Sear: Don’t rush the browning stage; a good sear develops rich flavors that elevate your dish.
Deglaze Thoroughly: After browning the meat, take your time to scrape up the flavorful bits from the pot—key to a tasty broth.
Monitor Braising Time: Aim for an internal temperature of 160°F for fork-tender meat. Overcooking can lead to dry shanks.
Let it Rest: After cooking, allow the dish to rest for about 10-15 minutes before serving. This enhances the flavors and textures.

Osso Buco with Gremolata Variations

Feel free to let your creativity shine as you customize this hearty dish to suit your taste buds.

Pork or Lamb Shanks: Swap veal shanks for pork or lamb for a different flavor profile. Adjust cooking times as needed for tenderness.
Herb Explosion: Substitute fresh thyme with rosemary or oregano for fragrant twists. These herbs can enhance the dish’s aromatic depth and provide varied tastes.
Vegetarian Delight: Replace meat with hearty mushrooms like portobello for a vegetarian version. Sauté until golden brown, then follow the same braising process for added richness.
Spicy Kick: Add crushed red pepper flakes to the broth for a gentle heat. This elevates the dish with a little fiery excitement, making it a unique experience.
Creamy Twist: Stir in a splash of cream at the end for a luxurious sauce. This will make the dish even richer and complement the tender meat beautifully.
Zesty Gremolata Mod: Experiment by adding finely chopped mint to the gremolata for refreshing brightness. This variation adds an unexpected twist that pairs perfectly with rich flavors.
Roasted Veggie Medley: Toss in your choice of seasonal vegetables, like zucchini or bell peppers, during the braising phase for a roasted touch. This adds color, flavor, and nutrition.
Flavorful Broth: Use homemade broth instead of store-bought for deeper flavor. If you’re a fan of cooking from scratch, this step is worth the effort and enhances the overall experience.

As you explore these variations, consider pairing your Osso Buco with creamy polenta or these delicious Caprese Skewers Balsamic. Enjoy the delightful journey of flavors!

Storage Tips for Osso Buco with Gremolata

Fridge: Store cooled Osso Buco in airtight containers for up to 3 days. This allows the flavors to meld even more, making each bite just as delightful.

Freezer: Freeze Osso Buco in airtight containers for up to 3 months. Make sure to label them with the date, so you can enjoy this delicious dish later!

Reheating: Thaw frozen Osso Buco in the refrigerator overnight. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to prevent drying out. Enjoy the rich flavors of this classic Italian meal!

Osso Buco with Gremolata Recipe FAQs

How do I select the best veal shanks for Osso Buco?
Absolutely! When choosing veal shanks, look for cuts that are well-marbled with a good amount of fat running through the meat. This marbling is essential for ensuring that the meat remains tender and flavorful during the long braising process. You want the shanks to have a nice pink color without any off-putting dark spots or unusual odors. Freshness matters, so buying from a reputable butcher is always recommended!

What is the best way to store leftovers of Osso Buco?
Certainly! To store leftovers, allow the Osso Buco to cool completely before transferring it to airtight containers. Refrigerate the dish for up to 3 days. The flavors will continue to meld and develop, giving you a delightful meal the next day! Just reheat gently on the stove when you’re ready to enjoy it again.

Can I freeze Osso Buco, and how do I do it properly?
Very! Freezing Osso Buco is a great way to preserve its delicious flavors. First, make sure the dish has cooled completely. Place it in airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burns. Label the containers with the date and seal them tightly. You can freeze it for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight, then reheat gently on the stove with a splash of broth to keep it moist.

What should I do if my braising liquid evaporates too quickly?
No problem! If you notice that your braising liquid is evaporating too fast during cooking, it’s important to check the heat level. Reduce it to ensure a gentle simmer rather than a rolling boil. You can also add extra broth or water as needed to keep the shanks submerged. Just keep an eye on it while it cooks—this will guarantee that your Osso Buco remains juicy and tender!

Are there any dietary restrictions I should consider when making Osso Buco?
Definitely! If you’re serving guests, it’s essential to ask about dietary restrictions. Traditional Osso Buco is made with veal, which may not be suitable for some diets. You can substitute veal shanks with pork or lamb shanks as alternatives. Additionally, if anyone has garlic allergies, you might want to adjust the amount in the dish and gremolata or consider omitting it. It’s all about finding the right balance that works for everyone around your table!

Can I make tweaks to the gremolata ingredients?
Absolutely! Gremolata is quite flexible! While the classic mix is parsley, lemon zest, and garlic, feel free to add other herbs like mint or use orange zest for a different citrus twist. This adds your personal spin to the dish while still keeping the fresh, zesty profile that complements the richness of the Osso Buco perfectly!