Osso Bucco Veal Shanks with Lemon Tangerine Gremolata
Elevate your dining experience with this luscious Osso Bucco Veal Shanks with Lemon Tangerine Gremolata. This classic Italian braised dish features tender, fall-off-the-bone veal shanks simmered in a rich and aromatic tomato and white wine sauce, flavored with caramelized onions, carrots, and celery. The pièce de résistance is the vibrant gremolata—a zesty blend of parsley, lemon zest, tangerine zest, and garlic—that adds a fresh citrus punch to each bite. Perfect for an elegant dinner, this comforting, slow-cooked masterpiece pairs beautifully with creamy polenta, risotto, or crusty bread. With its perfectly balanced flavors and melt-in-your-mouth texture, this recipe is your ticket to fine dining at home.
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Recipe Information
Ingredients
- 4 pieces veal shanks (bone-in, about 1.5 inches thick)
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 2 pieces celery stalks, diced
- 4 cloves garlic cloves, minced
- 0.75 cups dry white wine
- 1 cups canned crushed tomatoes
- 2 cups beef or veal stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme sprigs
- 3 tablespoons parsley leaves, finely chopped (for gremolata)
- 1 teaspoon lemon zest (for gremolata)
- 1 teaspoon tangerine zest (for gremolata)
- 1 clove garlic, finely grated (for gremolata)
Instructions
Preheat your oven to 325°F (165°C).
Pat the veal shanks dry with paper towels and season them with salt and pepper. Dredge each shank lightly in flour, shaking off any excess.
In a large, heavy ovenproof pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Sear the veal shanks for about 3-4 minutes on each side until deeply golden brown. Remove from the pot and set aside.
Lower the heat to medium and add the remaining tablespoon of butter. Sauté the onion, carrot, and celery until softened and starting to caramelize, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot with the white wine, scraping the bottom with a wooden spoon to release any browned bits. Let the wine reduce by half, about 2-3 minutes.
Stir in the crushed tomatoes and the beef or veal stock. Add the bay leaves and thyme.
Return the veal shanks to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with its lid and transfer it to the preheated oven. Braise for about 2.5 hours, or until the veal is fork-tender and the sauce is rich and slightly thickened.
While the veal cooks, prepare the gremolata by combining parsley, lemon zest, tangerine zest, and grated garlic in a small bowl. Mix well and set aside.
When the veal is done, remove the pot from the oven. Discard the thyme sprigs and bay leaves. Adjust salt and pepper seasoning to taste.
Serve the veal shanks with a generous spoonful of sauce from the pot and a sprinkle of the lemon tangerine gremolata on top. Pair with creamy polenta, risotto, or crusty bread for an unforgettable meal.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 21.8 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3086 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
