Italian Osso Buco with Gremolata
Osso Buco with Gremolata
Veal shanks are browned, slowly braised with wine, tomatoes, stock, and aromatics, then finished with a bright parsley, garlic, and lemon gremolata.
Osso buco is built around a patient braise: thick veal shanks are browned until deeply savory, then cooked slowly until the meat relaxes around the bone. The marrow enriches the sauce as the shanks cook, giving the dish its characteristic depth without needing a heavy gravy.
This version keeps the Milanese spirit of the dish while using a practical tomato-and-white-wine braising base. Onion, carrot, celery, garlic, thyme, and bay leaf create a balanced sauce that tastes layered but still lets the veal remain the center of the plate.
The gremolata is not a garnish to skip. Chopped parsley, lemon zest, and raw garlic cut through the richness of the braise and wake up each serving right before it reaches the table.
Serve the shanks over risotto, soft polenta, or mashed potatoes so none of the sauce is lost. The dish also holds well, making it a strong choice for a weekend dinner or a make-ahead meal.
Nutrition (per serving)
Directions
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1
Heat the oven to 325°F. Pat the veal shanks dry, tie each one around the middle with kitchen twine if they are loose, then season all sides with the salt and black pepper.
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2
Spread the flour on a plate and dredge the shanks lightly, shaking off any excess. Heat the olive oil in a large Dutch oven over medium-high heat and brown the shanks for 4 to 5 minutes per side, working in batches if needed. Transfer them to a plate.
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3
Lower the heat to medium. Add the butter, onion, carrot, and celery to the pot and cook for 7 to 9 minutes, scraping up browned bits, until the vegetables soften and begin to turn golden.
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4
Stir in the minced garlic and cook for 1 minute. Pour in the white wine, bring it to a strong simmer, and reduce it by about half, scraping the bottom of the pot again.
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5
Add the crushed tomatoes, stock, thyme, and bay leaf. Return the veal shanks and any juices to the pot; the liquid should come about halfway up the sides of the meat.
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6
Bring the liquid to a gentle simmer, cover the pot, and transfer it to the oven. Braise for 2 to 2 1/2 hours, turning the shanks once halfway through, until the meat is very tender but still attached to the bone.
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7
Move the shanks to a warm platter and discard the thyme stems and bay leaf. Simmer the sauce on the stovetop for 8 to 12 minutes if it needs thickening, then taste and adjust the seasoning.
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8
Mix the parsley, lemon zest, and grated garlic in a small bowl to make the gremolata. Spoon sauce over the shanks and scatter the gremolata on top just before serving.
Ingredients
- Veal shanks, about 1 1/2 inches thick:4 pieces
- Kosher salt:2 teaspoons
- Black pepper, freshly ground:1 teaspoon
- All-purpose flour:1/2 cup
- Olive oil:3 tablespoons
- Unsalted butter:2 tablespoons
- Yellow onion, finely chopped:1 medium
- Carrot, finely chopped:1 large
- Celery rib, finely chopped:1 large
- Garlic cloves, minced:4 cloves
- Dry white wine:1 cup
- Crushed tomatoes:1 cup
- Low-sodium beef or veal stock:2 cups
- Fresh thyme sprigs:3 sprigs
- Bay leaf:1 leaf
- Flat-leaf parsley, finely chopped:1/2 cup
- Lemon zest:1 tablespoon
- Garlic clove, finely grated:1 clove
Tips & Notes
- Choose shanks of similar thickness so they cook at the same pace.
- Do not let the braising liquid boil hard in the oven; a gentle simmer keeps the meat tender.
- The dish can be braised a day ahead. Reheat gently, then add the gremolata only at serving time.
- For a smoother sauce, remove the shanks and lightly mash or blend part of the vegetables before reducing.
