Name: Osso Buco with Gremolata Recipe
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 2 1/2 – 3 pounds veal shanks; 1 teaspoon Kosher salt; 1/2 teaspoon Ground black pepper; 1/4 cup all purpose flour; 2-3 tablespoons Olive oil (for drizzling); 1/2 red or yellow onion (diced); 2 celery stalks (cut into 1/2 inch slices); 2 medium sized carrots (peeled and cut into 1/2 inch chunks); 2 garlic cloves (chopped finely); 2 tablespoons tomato paste; 1 cup red wine; 2 sprigs fresh rosemary (tied in a bundle with thyme); 3-4 sprigs fresh thyme (tied in a bundle with rosemary); 2 bay leaves; 2 cups beef stock (low sodium, preferably); 1 pint mushrooms (button or cremini, quartered); 3/4 cup fresh parsley (leaves finely chopped); 1 garlic clove (grated); 2 tablespoons lemon zest (from about 1 lemon)

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If you have ever dreamed of creating a cozy, elegant meal that feels like a warm hug from the inside out, this Osso Buco with Gremolata Recipe is about to become your new go-to. Featuring tender veal shanks slowly braised to perfection in aromatic herbs, rich red wine, and fresh vegetables, this dish arrives at the table bursting with flavor and soul. The bright, zesty gremolata adds that final layer of freshness, cutting through the richness with a delightful pop of lemon and garlic. Trust me when I say, this classic Italian favorite will turn any dinner into a celebration.

Ingredients You’ll Need

Two thick pieces of raw meat with a round bone in the middle are placed on a white plate. The meat is dark red with some marbled fat and is coated with a layer of coarse salt and ground pepper. Small bits of salt and pepper are scattered around the meat on the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Osso Buco with Gremolata Recipe lies in its simple yet essential ingredients. Each element works together to build layers of robust flavor, tender texture, and colorful vibrancy, making your kitchen smell amazing all afternoon long.

Veal shanks (2 1/2 – 3 pounds): The star of the dish, these beefy cuts become meltingly tender with slow cooking.
Kosher salt (1 teaspoon): Enhances and balances all the natural flavors in the meat and vegetables.
Ground black pepper (1/2 teaspoon): Adds just the right touch of earthy heat.
All purpose flour (1/4 cup): Helps create a beautiful crust on the veal and thickens the sauce gently.
Olive oil (2-3 tablespoons): For searing that locks in flavor and gives a golden finish.
Red or yellow onion (1/2, diced): Provides subtle sweetness and savory depth.
Celery stalks (2, sliced): Adds crunch and fresh, aromatic notes.
Carrots (2 medium, chopped): Offer natural sweetness and vibrant color.
Garlic cloves (3 total): One for the braise, one chopped for sautéing, and one grated for gremolata — essential for that irresistible aroma.
Tomato paste (2 tablespoons): Intensifies the sauce with rich, umami flavor.
Red wine (1 cup): De-glazes the pan while adding complexity and body.
Fresh rosemary (2 sprigs) and thyme (3-4 sprigs): Classic Mediterranean herbs that infuse the meat with earthy freshness.
Bay leaves (2): Bring subtle herbal undertones.
Beef stock (2 cups): Keeps the meat moist and enhances the savory base.
Mushrooms (1 pint, quartered): Add deep, woodsy flavors and texture.
Fresh parsley (3/4 cup, finely chopped): A key ingredient for the fresh gremolata topping.
Lemon zest (2 tablespoons): Injects bright citrus notes into the gremolata.

How to Make Osso Buco with Gremolata Recipe

Step 1: Prepare and Season the Veal Shanks

Start by preheating your oven to 325 degrees Fahrenheit, setting the stage for a slow and gentle roast. Pat the veal shanks dry and season them generously with kosher salt and black pepper. Then dredge each shank evenly in all-purpose flour, which will help create that beautiful crust and slightly thicken your sauce later on.

Step 2: Sear the Veal for Deep Flavor

Heat a wide Dutch oven on medium-high and drizzle in the olive oil. When the oil shimmers, brown the veal shanks on all sides until they develop a rich caramel color. You don’t need to cook them through completely, as they’ll finish cooking in the oven, but this searing step locks in moisture and layers flavor beautifully. Once browned, set the veal aside on a plate.

Step 3: Sauté the Vegetables

In that same Dutch oven, toss in the diced onion, celery slices, chopped carrots, and minced garlic. Sauté everything for a few minutes until the veggies soften and begin to release their aroma. Stir in the tomato paste, letting it cook down for another minute or two until it turns a deeper, almost reddish-brown color. This step builds an intensely flavorful foundation for your sauce.

Step 4: Deglaze with Red Wine

Pour in the red wine to deglaze the pan, scraping up all those delicious browned bits stuck to the bottom with a sturdy spatula. These bits carry so much flavor, so don’t skip this step! Let the wine reduce for several minutes — it should thicken slightly, concentrating the rich, fruity notes.

Step 5: Add Veal Shanks, Stock, Mushrooms, and Herbs

Return the veal shanks to the Dutch oven, nestling them into the softened vegetables. Pour in the beef stock, then scatter the quartered mushrooms around the meat like little flavor bombs waiting to infuse the sauce. Nestle in your tied bundles of rosemary and thyme, adding the bay leaves as well. These aromatics will slowly deepen the flavor as the Osso Buco cooks.

Step 6: Braising to Fork Tender Perfection

Cover your Dutch oven with a tight-fitting lid and transfer it to the oven. Let the Osso Buco braise gently for 1 1/2 to 2 hours until the veal becomes incredibly tender and falls off the bone with just a fork’s touch. The liquid will reduce beautifully, concentrating all the savory flavors into a luscious sauce.

Step 7: Make the Herb Gremolata

While the Osso Buco finishes cooking, prepare your gremolata topping. Finely chop fresh parsley leaves and grate the lemon zest and one garlic clove. Combine these bright, fresh ingredients in a small bowl and stir well. This gremolata will add an invigorating burst of flavor that perfectly complements the richness of the braised veal.

How to Serve Osso Buco with Gremolata Recipe

This image shows a round orange cast iron pot filled with a rich brown stew. There are two large pieces of cooked meat in the stew, each topped with a small mushroom slice and finely chopped green herbs. The stew has a thick texture with visible chunks of dark brown mushrooms, orange carrot pieces, and dark sauce. A bay leaf and sprigs of rosemary float on the surface. The pot sits on a white marbled surface, and to its right there is a small white dish with chopped green herbs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The vibrant gremolata is the star garnish here, bringing fresh, zesty brightness with its mix of parsley, lemon, and garlic. Sprinkle it generously over each serving just before eating for a pop of color and lively flavor that lightens the dish beautifully.

Side Dishes

Osso Buco pairs wonderfully with creamy polenta, which soaks up the luscious sauce, or a simple risotto Milanese if you want to keep the Italian theme going strong. For some greens, sautéed spinach or roasted asparagus add a nice textural contrast and freshness on the plate.

Creative Ways to Present

For a rustic but elegant look, serve your Osso Buco right in the Dutch oven and let everyone help themselves. Alternatively, plate individual shanks over a bed of silky polenta, drizzle with pan juices, and finish with that bright gremolata on top. Garnish with a sprig of fresh herbs for an inviting touch.

Make Ahead and Storage

Storing Leftovers

Leftover Osso Buco can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the gremolata separate as it is freshest when added just before serving.

Freezing

This Osso Buco with Gremolata Recipe freezes beautifully. Let the meat cool completely, then transfer it and the sauce to a freezer-safe container. It will keep for up to 2 months. Freeze gremolata separately or prepare fresh when ready to eat.

Reheating

For the best texture and flavor, gently reheat Osso Buco in a covered pan over low heat, adding a splash of beef stock if the sauce feels too thick. Once warm, add fresh gremolata on top right before serving for that vibrant finish.

FAQs

Can I use beef shanks instead of veal?

Absolutely! Beef shanks will work just as well and are often more affordable. The cooking time might be slightly longer to achieve the tender, fall-off-the-bone texture.

Is it possible to make this dish in a slow cooker?

Yes, you can transfer all the ingredients to a slow cooker after searing the veal and sautéing the vegetables, then cook on low for 6-8 hours or until tender. Just add the gremolata fresh at serving.

What wine is best for braising Osso Buco?

A dry, medium-bodied red wine like Chianti, Merlot, or Cabernet Sauvignon pairs beautifully and enhances the rich flavors without overpowering the dish.

Can I prepare the gremolata ahead of time?

You can make gremolata a few hours before serving, but for the freshest flavor, it’s best to prepare it right before to keep the lemon zest bright and the garlic sharp.

What if I don’t have a Dutch oven?

No worries! Use any heavy-bottomed oven-safe pot with a tight lid to braise the Osso Buco. The key is slow, even cooking and keeping moisture locked in.

Final Thoughts

Osso Buco with Gremolata Recipe is more than just a meal — it’s a comforting experience that fills your home with wonderful aromas and your plate with unforgettable flavors. Whether you’re cooking for a special occasion or treating yourself on a cozy weekend, this dish delivers hearty satisfaction in every luscious bite. Give it a try, and you might just find yourself making it again and again.