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Osso Buco with Gremolata Recipe

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4 from 90 reviews

This classic Osso Buco with Gremolata features tender veal shanks braised in a rich mixture of wine, beef stock, and aromatic vegetables, finished with a bright, fresh gremolata topping made from parsley, lemon zest, and garlic. Perfectly slow-roasted to fork-tender perfection, this comforting Italian dish pairs wonderfully with creamy polenta or risotto.

  • Total Time: 2 hours 25 minutes
  • Yield: 4 servings

Ingredients

Veal Shanks

  • 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)

Vegetables & Aromatics

  • 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

Liquids & Herbs

  • 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)

Mushrooms

  • 1 pint mushrooms (button or cremini, quartered)

Gremolata

  • 3/4 cup fresh parsley (leaves finely chopped)
  • 1 garlic clove (grated)
  • 2 tablespoons lemon zest (from about 1 lemon)

Instructions

  1. Preheat and Prepare Veal: Preheat your oven to 325°F. Season the veal shanks all over with Kosher salt and ground black pepper, then dredge them thoroughly in all-purpose flour, shaking off any excess.
  2. Sear the Veal: Heat a large Dutch oven over medium-high heat and drizzle in olive oil. Sear the veal shanks on all sides until nicely caramelized and brown, about 3-4 minutes per side. The veal should not be fully cooked at this stage. Remove and set aside on a plate.
  3. Sauté Vegetables: Into the same Dutch oven, add diced onion, celery slices, carrot chunks, and chopped garlic. Sauté for 2-3 minutes until softened. Stir in the tomato paste and cook for another 1-2 minutes until the paste deepens in color.
  4. Deglaze with Wine: Pour in the red wine and scrape the bottom of the pan with a sturdy spatula to loosen any browned bits. Let the wine reduce slightly for a few minutes until it thickens a bit.
  5. Add Veal and Braising Liquids: Return the veal shanks to the Dutch oven along with the vegetables. Pour in the beef stock. Scatter the quartered mushrooms around the shanks, and nestle in the bundle of fresh rosemary, thyme, and the bay leaves.
  6. Braise in Oven: Cover the Dutch oven with a tight-fitting lid. Place it in the center of the preheated oven and roast for 1 1/2 to 2 hours, or until the veal is fork-tender and the liquid has reduced to a luscious sauce.
  7. Prepare Gremolata: While the veal cooks, finely chop the fresh parsley leaves. Grate the lemon zest and garlic clove using a microplane or small grater. Combine all three in a bowl and mix well.
  8. Serve: Remove the osso buco from the oven. Serve hot over creamy polenta or risotto and generously sprinkle with the fresh herb gremolata to add brightness and flavor.

Notes

  • Be sure to sear the veal shanks well for maximum flavor; the caramelization adds depth to the sauce.
  • Low sodium beef stock helps control the saltiness of the final dish.
  • Gremolata provides a fresh, zesty contrast to the rich braised meat — don’t skip it!
  • This dish benefits from being cooked slowly at a low temperature to develop tenderness.
  • Leftovers taste even better the next day as flavors meld together.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free alternative for dredging.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/osso-buco-with-gremolata-recipe/