Description
Osso Buco with Gremolata is a flavorful Italian dish featuring braised veal shanks served with a fresh parsley and lemon zest topping.
Ingredients
- 2 pounds veal shanks, cut into 1.5-inch thick slices
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 medium celery stalk, chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef broth
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 teaspoon dried thyme
- 1 bay leaf
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
Instructions
- Season the veal shanks with salt and pepper. Dredge each piece in flour, shaking off the excess.
- In a large Dutch oven or heavy pot, heat olive oil and butter over medium-high heat. Add the veal shanks and brown on all sides, about 8-10 minutes. Remove the shanks and set aside.
- In the same pot, add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
- Return the veal shanks to the pot. Add the beef broth, diced tomatoes, thyme, and bay leaf. Bring to a simmer, then cover and reduce heat to low. Cook for 1.5 to 2 hours, or until the meat is tender and falling off the bone.
- In a small bowl, mix the lemon zest and parsley to make the gremolata. Set aside.
- Once the osso buco is done, remove the bay leaf and serve hot, topped with the gremolata.
Notes
- For a richer flavor, add a tablespoon of tomato paste to the vegetables while sautéing.
- Serve with creamy polenta or risotto for a complete meal.
- For a lighter version, substitute chicken shanks or use a mix of vegetables like bell peppers and zucchini.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg