Osso Bucco With Gremolata

This classic Osso Buco is a masterpiece of Italian cooking, featuring tender braised veal shanks in a rich, aromatic tomato sauce.

Finished with a fresh lemony gremolata and thin slices of roasted lemon, this dish is as vibrant in flavor as it is elegant in presentation. The slow-cooked meat becomes fall-off-the-bone tender, and the sauce, infused with wine, garlic, and herbs, is pure comfort.

Osso Buco is perfect for a special occasion or a cozy weekend meal when you have time to let the magic happen in the oven. Serve it over creamy risotto, polenta, or buttery mashed potatoes for an unforgettable meal!

Ingredients

Here’s what you’ll need for this flavorful dish. The one thing you may need to visit a butchers for is the veal shanks, but everything else is easy to get hold of:

• 4 veal shanks (about 1 1/2 inches thick, tied with kitchen twine)
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken or beef stock
• 1 can (14.5 ounces) crushed tomatoes
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 lemon, sliced thinly
• Salt and pepper, to taste

For the gremolata:

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

Instructions

Here’s how to create this showstopping dish:

1. Prepare the veal shanks:
   Pat the shanks dry with paper towels, then season with salt and pepper. Dredge them lightly in flour, shaking off the excess.
2. Sear the shanks:
   Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Add the veal shanks and sear on all sides until golden brown, about 4–5 minutes per side. Remove and set aside.
3. Build the base:
   In the same pot, lower the heat to medium and add the onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.
4. Deglaze the pot:
   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes, then stir in the stock, crushed tomatoes, thyme, and bay leaf.
5. Braise the veal:
   Nestle the seared shanks back into the pot, ensuring they are partially submerged in the liquid. Place lemon slices on top of the shanks. Cover the pot with a lid and transfer to a 325°F (165°C) oven. Braise for 2–2.5 hours, or until the meat is fork-tender.
6. Prepare the gremolata:
   While the shanks are cooking, mix the parsley, lemon zest, and garlic in a small bowl.
7. Serve:
   Remove the pot from the oven and discard the thyme sprigs and bay leaf. Spoon the sauce over the shanks, garnish with the gremolata, and serve hot alongside your favorite side dish.

Tweaks and Additions

Here are a few ways to make this recipe your own:

• Switch the meat:
  Substitute veal shanks with beef shanks or even lamb shanks for a different flavor profile.
• Add a splash of orange:
  Mix some orange zest into the gremolata for a citrusy twist.
• Make it heartier:
  Add mushrooms or diced potatoes to the braising liquid for an extra layer of texture and flavor.
• Go gluten-free:
  Use gluten-free flour for dredging if needed.
• Wine swap:
  Try red wine instead of white for a deeper, richer sauce. You could also remove the wine entirely and just use stock.

This Osso Buco is a celebration of slow-cooked comfort and bold flavors—a dish that will have everyone coming back for seconds. Buon appetito!