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Braised Osso Buco with Gremolata
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Braised Osso Buco with Gremolata
A classic Italian dish featuring braised veal shanks in a rich and flavorful broth, served with a zesty gremolata sauce and garnished with fresh parsley and lemon zest. This recipe requires patience and attention to detail, but the end result is well worth the effort. The combination of tender veal, aromatic vegetables, and tangy gremolata creates a truly unforgettable culinary experience.
Time Cook
30
Level
Advanced
Calories
540
Allergens
Gluten, Dairy
Ingredients
4 pieces
Veal Shanks
200 Calories
2 tablespoons
Olive Oil
190 Calories
1 medium
Onion
45 Calories
2 medium
Carrots
60 Calories
2 stalks
Celery
20 Calories
3 cloves
Garlic
15 Calories
1 cup
White Wine
120 Calories
2 cups
Beef Broth
100 Calories
2 tablespoons
Tomato Paste
25 Calories
1/4 cup
Gremolata
100 Calories
1 cup
Saffron Risotto
200 Calories
Step-by-Step Instructions
1
Preheat the oven to 300°F (150°C). Season the veal shanks with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the veal shanks until browned on all sides, about 5 minutes per side. Remove the veal from the pot and set aside.
2
Add the onion, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional minute.
3
Add the white wine to the pot and cook until the liquid is almost completely evaporated, about 5 minutes. Add the beef broth, tomato paste, and browned veal shanks to the pot. Cover the pot with a lid and transfer to the preheated oven.
4
Braise the veal shanks for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone. Remove the pot from the oven and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean saucepan, discarding the solids.
5
Skim the fat from the surface of the broth and bring the broth to a simmer. Reduce the broth by half, about 10 minutes. Stir in the gremolata and cook for an additional minute.
6
Serve the osso buco with the reduced broth spooned over the top, garnished with a sprinkle of parsley and a slice of lemon. Serve with a side of saffron risotto and steamed vegetables.
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Where cooking meets life and technology.
© 2025 Cooklaif