Italian Osso Buco with Gremolata

• 4 veal shanks, about 2 pounds total
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh lemon zest
• 2 teaspoons fresh garlic, minced

Steps

1. 1 Season the veal shanks with salt and pepper.
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, about 5 minutes per side. Remove and set aside.
3. 3 In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. 4 Add garlic and cook for 1 minute.
5. 5 Stir in crushed tomatoes, beef broth, tomato paste, and thyme. Bring to a simmer.
6. 6 Return the shanks to the pot, cover, and cook in the oven at 325°F for 2 hours, or until the meat is tender.
7. 7 While the shanks are cooking, prepare the gremolata by combining parsley, lemon zest, and minced garlic. Set aside.
8. 8 Serve the osso buco with a spoonful of gremolata over each shank.

Nutrition

Tips

• For even more flavor, cook the shanks covered on the stovetop for 30 minutes before transferring to the oven.
• Pair with creamy polenta or risotto for a classic Italian meal.
• Leftover osso buco tastes even better the next day!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat.

Serving Suggestions

• Serve with a side of saffron risotto.
• Pair with a robust red wine like a Barolo or Chianti.

FAQ