Osso Buco with Gremolata
Indulge in the richness of slow-braised veal shanks, brightened by the zesty flavors of gremolata. A classic Italian dish that's both comforting and impressive.
Osso Buco with Gremolata
Indulge in the richness of slow-braised veal shanks, brightened by the zesty flavors of gremolata. A classic Italian dish that's both comforting and impressive.
Key move
Achieve a fall-off-the-bone tenderness in the veal shanks while preserving the bright, fresh flavors of the gremolata.
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The Setup
- Dutch Oven6-quart
- Cutting Board
- Knife
- Small Bowl
The Mise en Place
5 of 15Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/4)
Veal shanks are not browning properly.
Ensure the pot is hot enough and do not overcrowd it. Sear in batches to allow for proper browning.
Braising liquid is too thin.
Simmer the liquid uncovered after removing the veal shanks to reduce it to your desired consistency.
Chef's Notes
Sear the veal shanks until deeply browned on all sides to build maximum flavor for the braising liquid.
Add the aromatic vegetables (mirepoix) to the pot after searing the meat and cook until softened and slightly caramelized.
Osso Buco can be made a day ahead; the flavors deepen overnight. Reheat gently on the stovetop or in the oven.
Serve hot over creamy polenta or saffron risotto, with a sprinkle of fresh gremolata for brightness.
The Method
SEASON
Pat the veal shanks (2000 g) dry with paper towels and season generously with salt (1 tsp) and pepper.
Veal shanks are patted dry and seasoned.
HEAT
In a large, heavy-bottomed pot or Dutch oven, heat olive oil (¼ cups) over medium-high heat.
Olive oil is shimmering in the pot.
SEAR
Sear the veal shanks (2000 g) in batches until browned on all sides. Remove from the pot and set aside.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Veal shanks are deeply browned on all sides.
ADD
Add the chopped onion (2 medium), carrot (2 medium), and celery (2 stalks) to the pot and cook until softened, about 5-7 minutes.
Vegetables are softened.
ADD
Add the minced garlic (4 cloves)garlic (2 cloves) and cook for another minute until fragrant.
Garlic is fragrant.
DEGLAZE
Pour in the dry white wine (1 cup) and scrape up any browned bits from the bottom of the pot.
Hot-pan splash: Deglazing can steam and spit. Pour slowly and keep your face/hands back.
Browned bits are scraped from the bottom of the pot.
ADD
Add the diced tomatoes, beef broth (4 cups), and bay leaves to the pot. Bring to a simmer.
Liquid is simmering.
RETURN
Return the seared veal shanks (2000 g) to the pot, ensuring they are mostly submerged in the liquid.
Veal shanks are back in the pot and mostly submerged.
COVER
Time-sensitiveCover the pot and reduce the heat to low. Simmer for 2.5-3 hours, or until the veal shanks (2000 g) are very tender and the meat is falling off the bone.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Veal shanks are very tender and falling off the bone.
PREPARE
Prep aheadWhile the veal is braising, prepare the gremolata by combining the chopped parsley, lemon zest (2 tbsp), and minced garlic (4 cloves)garlic (2 cloves) in a small bowl.
Gremolata ingredients are combined.
REMOVE
Once the veal shanks (2000 g) are tender, remove them from the pot and set aside. Discard the bay leaves.
Veal shanks are removed and bay leaves discarded.
ADJUST
If the braising liquid is too thin, simmer it over medium heat until it has reduced to your desired consistency.
Braising liquid has reduced to desired consistency.
SERVE
Serve the osso buco hot, spooning the braising sauce over the veal shanks (2000 g) and topping generously with gremolata.
Osso buco is served with sauce and gremolata.
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