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.
Poor browning: Moisture on the surface of the meat will cause it to steam rather than sear.
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.
Smoking point: If the oil begins to smoke heavily, it is too hot; remove from heat for a moment.
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.
Sticking meat: If the meat sticks to the bottom, it is not seared enough. Wait until it releases naturally.
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.
Uneven cooking: Keep the heat moderate; if the vegetables brown too quickly, they will taste scorched.
Vegetables are softened.
ADD
Add the minced garlic (4 cloves)garlic (2 cloves) and cook for another minute until fragrant.
Bitter garlic: Garlic burns rapidly; if it turns brown, it will impart a bitter flavor to the entire sauce.
Garlic is fragrant.
DEGLAZE
Pour in the dry white wine (1 cup) and scrape up any browned bits from the bottom of the pot.
Burned fond: If the bottom of the pot is black rather than brown, the fond is burnt and will make the sauce taste bitter.
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.
Boiling too hard: A rapid boil will toughen the meat fibers instead of tenderizing them.
Liquid is simmering.
RETURN
Return the seared veal shanks (2000 g) to the pot, ensuring they are mostly submerged in the liquid.
Uneven cooking: Overlapping shanks prevents the braising liquid from circulating, leading to unevenly cooked meat.
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.
Boiling too hard: Maintain a low simmer; a rolling boil will make the meat stringy rather than tender.
Liquid evaporation: Check every 45 minutes; if the pot runs dry, the base will scorch and turn bitter.
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.
Bitter gremolata: Including the white pith of the lemon will make the garnish unpleasantly bitter.
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.
Falling apart: If the meat is too tender, it may break into pieces when lifted; use a wide spatula.
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.
Over-reduction: Reducing too far will make the sauce overly salty and thick. Add a splash of stock if it becomes too syrupy.
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.
Soggy Gremolata: Do not stir the gremolata into the sauce; it will lose its fresh crunch and bright color.
Osso buco is served with sauce and gremolata.
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