Jul 14 2026
Restaurants›La Foret›Osso Buco Recipe

Osso Buco Recipe

Inspired by La Foret
Time3h
Serves4

Braised veal shank served with gremolata.

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Ingredients

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Main Ingredients

Gremolata

Method

Main Preparation

  1. 1

    Prepare the Veal Shank

    Season the veal shank pieces generously with salt and black pepper on all sides.

  2. 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. 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. 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. 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. 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

  1. 7

    Make Gremolata

    In a small bowl, combine the finely chopped parsley, lemon zest, and minced garlic clove. Mix well and set aside.

Serving

  1. 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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