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Osso Buco with Gremolata

Osso Buco with Gremolata for a Cozy Italian Feast

Osso Buco with Gremolata is a heartwarming Italian classic that combines tender veal shanks with vibrant gremolata.
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Prep Time 15 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Beef
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Osso Buco
  • 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
For the Gremolata
  • 1 tablespoon Lemon Zest
  • 2 cloves Garlic Minced
  • 1/4 cup Parsley Chopped

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Heat olive oil in a Dutch oven over medium-high heat. Season veal shanks with salt and pepper, and sear for 4-5 minutes until golden brown.
  2. Add chopped carrots, onions, celery, and minced garlic to the pot. Sauté for 5-7 minutes until softened and caramelized.
  3. Pour in white wine to deglaze, scraping up browned bits. Simmer for 2 minutes until reduced slightly.
  4. Add chicken broth, bay leaves, and thyme. Stir and bring to a gentle simmer.
  5. Return veal shanks to the pot, cover, and braise on low heat for about 2 hours until fork-tender.
  6. Combine chopped parsley, lemon zest, and minced garlic in a bowl for gremolata. Mix well and set aside.
  7. Once the meat is tender, plate the osso buco, spoon braising liquid over, and sprinkle with gremolata. Serve with creamy polenta or risotto.

Nutrition

Serving: 1pieceCalories: 420kcalCarbohydrates: 12gProtein: 55gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 600mgPotassium: 1000mgFiber: 2gSugar: 4gVitamin A: 350IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Let the dish rest for 10-15 minutes before serving to enhance flavors and textures.

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