Recipe information
Make Osso Buco in just 3h . Braised veal shank served with gremolata.
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Ingredients
Main Ingredients
Gremolata
Main Preparation
1. Prepare the Veal Shank
Season the veal shank pieces generously with salt and black pepper on all sides.
2. Sear the Meat
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Sear the veal shank pieces for about 4-5 minutes on each side until browned. Remove the shanks and set aside.
3. Sauté the Vegetables
In the same pot, add the chopped carrots, celery, and onion. Cook for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.
4. Add Tomato Paste and Deglaze
Stir in the tomato paste and cook for 2 minutes. Pour in the white wine, scraping the bottom of the pot to deglaze, and let it simmer for about 3 minutes.
5. Add Broth and Herbs
Return the veal shank to the pot and add the beef broth, thyme, and bay leaves. Bring to a gentle simmer.
6. Braise the Shank
Cover the pot and reduce heat to low. Braise the veal shank for 2 to 2.5 hours until the meat is tender and falling off the bone.
Gremolata Preparation
7. Make Gremolata
In a small bowl, combine the finely chopped parsley, lemon zest, and minced garlic clove. Mix well and set aside.
Serving
8. Serve the Dish
Once the veal shank is tender, remove from heat. Serve hot, topped with the gremolata mixture. Enjoy!
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