Osso Buco With Gremolata

Osso Buco with Gremolata is an elegant and flavorful Italian dish that combines slow-braised veal shanks with a zesty gremolata topping. The veal shanks are cooked until tender in a rich broth of wine, tomatoes, and aromatic vegetables, creating a deeply flavorful sauce. The addition of gremolata, a simple mixture of lemon zest, garlic, and fresh parsley, brings a fresh, vibrant finish that perfectly complements the rich and savory meat. Traditionally served with risotto or mashed potatoes, Osso Buco is a comforting and impressive dish that’s perfect for special occasions or dinner parties.

Osso Buco with Gremolata Recipe

Ingredients:

For the Osso Buco:

• 4 veal shanks (about 1 1/2 to 2 inches thick)
• Salt and pepper, to taste
• 1/4 cup all-purpose flour (for dredging)
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1 cup beef or chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme (or a few fresh sprigs)
• 1 teaspoon dried oregano (or a few fresh sprigs)

For the Gremolata:

• 1/4 cup fresh parsley, finely chopped
• Zest of 1 lemon
• 2 garlic cloves, minced

Instructions:

1. Prepare the veal shanks: Season the veal shanks generously with salt and pepper, then dredge them lightly in flour, shaking off any excess.
2. Sear the shanks: In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and brown them on all sides, about 4-5 minutes per side. Remove the shanks and set aside.
3. Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. Deglaze with wine: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes until slightly reduced.
5. Add the liquids and herbs: Stir in the broth, diced tomatoes, tomato paste, bay leaf, thyme, and oregano. Return the veal shanks to the pot, nestling them into the sauce. Bring the mixture to a simmer.
6. Braise the veal: Cover the pot and transfer it to a preheated 325°F (165°C) oven. Let the veal shanks braise for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.
7. Make the gremolata: While the veal is braising, prepare the gremolata by combining the chopped parsley, lemon zest, and minced garlic in a small bowl.
8. Serve: Once the Osso Buco is done, remove the veal shanks from the pot and skim any excess fat from the sauce. Serve the shanks with the sauce spooned over them, and sprinkle generously with the fresh gremolata.

Osso Buco with Gremolata is a dish full of rich, slow-cooked flavors with a bright, citrusy finish. Serve it alongside risotto, polenta, or mashed potatoes for an unforgettable meal!