Osso Buco Recipe
Slow-cooked veal shank with gremolata.
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Ingredients
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Main Ingredients
Gremolata
Method
Preparation of Osso Buco
- 1
Season the meat
Season the veal shanks with salt and black pepper on all sides.
- 2
Brown the veal
In a large heavy-bottomed pot, heat olive oil over medium-high heat. Add the veal shanks and brown on all sides, approximately 5-7 minutes.
- 3
Set aside the veal
Remove the browned veal shanks from the pot and set aside.
- 4
- 5
Add garlic
Add the minced garlic and cook for an additional minute until fragrant.
- 6
Incorporate tomato paste
Stir in the tomato paste and cook for another 2 minutes, mixing well.
- 7
Deglaze with wine
Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for about 3-4 minutes.
- 8
Combine ingredients
Return the veal shanks to the pot, add the broth, bay leaves, and thyme. Bring to a gentle boil.
- 9
Slow-cook the Osso Buco
Reduce the heat to low, cover, and let it simmer for about 2 hours until the meat is tender.
Preparation of Gremolata
- 10
Mix gremolata ingredients
In a small bowl, combine chopped parsley, lemon zest, and minced garlic.
- 11
Prepare for serving
Set the gremolata aside until ready to serve.
Serving
- 12
Serve the dish
Once the Osso Buco is cooked, remove the bay leaves and serve the veal shanks with the sauce over a bed of risotto or polenta, topped with the gremolata.