Osso Buco with Gremolata
Indulge in the rich, comforting flavors of Osso Buco with Gremolata, a classic Italian dish that's perfect for both special occasions and cozy nights in. Tender, melt-in-your-mouth veal shanks are braised to perfection in a savory combination of white wine, crushed tomatoes, and aromatic vegetables like carrots, celery, and onion. This slow-cooked masterpiece is elevated with a bright and zesty gremolata, made from fresh parsley, lemon zest, and garlic, adding a vibrant burst of freshness to every bite. Serve this elegant dish over creamy polenta, buttery mashed potatoes, or al dente pasta to soak up the luscious sauce. With its restaurant-quality presentation and timeless flavors, this recipe will effortlessly impress your dinner guests. Perfect for showcasing traditional Milanese cooking, "osso buco recipe" and "braised veal shanks" are keywords that make this dish a must-try!
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Recipe Information
Ingredients
- 4 pieces Veal shanks, about 2 inches thick
- 0.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely diced
- 2 medium Carrots, finely diced
- 2 Celery stalks, finely diced
- 4 Garlic cloves, minced
- 1 cups Dry white wine
- 1.5 cups Canned crushed tomatoes
- 2 cups Beef or veal stock
- 4 Fresh thyme sprigs
- 1 Bay leaf
- 0.25 cups Fresh parsley, finely chopped (for gremolata)
- 2 teaspoons Lemon zest, finely grated (for gremolata)
- 1 clove Garlic, minced (for gremolata)
Instructions
Pat the veal shanks dry with paper towels. Tie kitchen twine around each shank to prevent it from falling apart during cooking.
Season the veal shanks generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Sear the veal shanks on all sides until golden brown, about 4-5 minutes per side. Remove the shanks and set them aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the crushed tomatoes, beef or veal stock, thyme sprigs, and bay leaf to the pot. Stir to combine.
Return the seared veal shanks to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 1.5 to 2 hours, or until the veal is tender and nearly falling off the bone.
While the veal cooks, prepare the gremolata by mixing the finely chopped parsley, lemon zest, and minced garlic in a small bowl. Set aside.
Once the veal is done, carefully remove the pot from the oven. Discard the thyme sprigs and bay leaf. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve each veal shank with a generous spoonful of the sauce. Sprinkle the gremolata over the top just before serving for a fresh, zesty finish.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.2 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1191 mg | 25% | |
*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.
