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.
The 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)
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.
The Method
SEASON
Pat the veal shanks (2000 g) dry with paper towels and season generously with salt (1 tsp) and pepper.
HEAT
In a large, heavy-bottomed pot or Dutch oven, heat olive oil (¼ cups) over medium-high heat.
Oil should be shimmering
SEAR
Sear the veal shanks (2000 g) in batches until browned on all sides. Remove from the pot and set aside.
Do not overcrowd the pot to ensure proper browning. • Deep brown color
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
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 should be fragrant and softened.
ADD
Add the minced garlic (4 cloves)garlic (2 cloves) and cook for another minute until fragrant.
Garlic should be fragrant but not browned.
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.
ADD
Add the diced tomatoes, beef broth (4 cups), and bay leaves to the pot. Bring to a simmer.
RETURN
Return the seared veal shanks (2000 g) to the pot, ensuring they are mostly submerged in the liquid.
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.
Check the liquid level periodically and add more broth if needed to keep the shanks mostly submerged. • Meat should easily pull away from the bone.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
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.
REMOVE
Once the veal shanks (2000 g) are tender, remove them from the pot and set aside. Discard the bay leaves.
ADJUST
If the braising liquid is too thin, simmer it over medium heat until it has reduced to your desired consistency.
SERVE
Serve the osso buco hot, spooning the braising sauce over the veal shanks (2000 g) and topping generously with gremolata.
Gremolata should be vibrant and fresh on top of the osso buco.
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