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Osso Buco with Gremolata: Discover this Classic Dish!

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Osso Buco with Gremolata is a classic Italian dish featuring braised veal shanks served with a fresh herb and lemon condiment.

Ingredients

Scale
  • 2 pounds veal shanks, cut into 1.5-inch thick slices
  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Zest of 1 lemon
  • 1/4 cup fresh parsley, chopped
  • 1 clove garlic, minced (for gremolata)

Instructions

  1. Preheat the oven to 325°F. Season the veal shanks with salt and pepper, then dust with flour, shaking off any excess.
  2. In a large Dutch oven, heat the olive oil and butter over medium-high heat. Add the veal shanks and brown on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
  3. In the same pot, add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes.
  5. Return the veal shanks to the pot. Add the beef broth, diced tomatoes, thyme, and bay leaf. Bring to a simmer.
  6. Cover the pot and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the meat is tender and falling off the bone.
  7. While the osso buco is cooking, prepare the gremolata by mixing the lemon zest, parsley, and minced garlic in a small bowl.
  8. Once done, remove the pot from the oven and discard the bay leaf. Serve the osso buco hot, topped with gremolata.

Notes

  • For a richer flavor, add a splash of balsamic vinegar to the sauce before serving.
  • Serve over creamy polenta or risotto for a complete meal.

Nutrition

Find it online: https://sweetsatisfy.com/osso-buco-with-gremolata-classic-italian-recipe/