Osso Buco with Toasted Pine Nut Gremolata
Elevate your dining experience with this comforting yet elegant Osso Buco with Toasted Pine Nut Gremolata. Tender, fall-off-the-bone veal shanks are braised to perfection in a rich and aromatic tomato, wine, and herb-infused sauce. The dish is brought to life with a vibrant gremolata topping, made with zesty lemon, fresh parsley, and the nutty crunch of toasted pine nuts. This Italian classic pairs beautifully with creamy polenta, risotto, or crusty bread to soak up every drop of the luscious sauce. Perfect for a cozy family dinner or an impressive dinner party centerpiece, this recipe transforms simple ingredients into a symphony of bold flavors and textures that will leave your guests craving more.
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Recipe Information
Ingredients
- 4 pieces (about 1.5-2 inches thick) Veal shanks
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 1 large Carrot, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Canned crushed tomatoes
- 2 cups Low-sodium beef or chicken stock
- 4 Thyme sprigs
- 1 Bay leaf
- 2 tablespoons Flat-leaf parsley, chopped
- 1 tablespoon Lemon zest
- 1 clove Garlic, finely minced for gremolata
- 2 tablespoons Pine nuts, lightly toasted
Instructions
Preheat your oven to 325°F (165°C).
Pat the veal shanks dry with paper towels, then tie kitchen twine around each shank to prevent them from falling apart during cooking.
Combine flour, salt, and pepper on a plate, and dredge the veal shanks in the mixture, shaking off any excess flour.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Sear the shanks on all sides until golden brown, about 4 minutes per side. Transfer the shanks to a plate and set aside.
Reduce the heat to medium and add the diced onion, carrot, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.
Add the minced garlic, cooking for 1 minute or until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes and stock, then add the thyme sprigs and bay leaf. Return the seared veal shanks to the pot, ensuring they are partially submerged in the braising liquid.
Bring the braising liquid to a gentle simmer, then cover the pot with a lid and transfer to the preheated oven. Cook for 1½ to 2 hours, or until the veal is fork-tender and the meat easily pulls away from the bone.
While the veal shanks are cooking, prepare the gremolata. In a small bowl, combine the chopped parsley, lemon zest, minced garlic, and toasted pine nuts. Stir until well mixed and set aside.
Once the veal shanks are done, remove them from the oven and carefully transfer them to a serving platter. Skim any excess fat from the surface of the braising liquid and discard the thyme sprigs and bay leaf.
Spoon some of the braising sauce over the veal shanks and garnish generously with the toasted pine nut gremolata.
Serve hot with your choice of creamy polenta, risotto, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 22.8 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3930 mg | 84% | |
*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.
