The aroma of slow-cooked Osso Buco with Gremolata fills the kitchen, drawing everyone in like a moth to a flame. Tender veal shanks simmering in rich broth, combined with a zesty gremolata, create an irresistible dish that dances on your palate.
Picture this: you’re gathered around the dinner table, laughter echoing off the walls as you serve up this stunning dish. The first bite reveals melt-in-your-mouth meat and vibrant flavors that make every forkful feel like a celebration. Whether it’s a cozy family dinner or a festive gathering with friends, this is the dish that will steal the show.
Why You'll Love This Osso Buco with Gremolata
- This incredible Osso Buco with Gremolata transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly
I remember the first time I made this dish; my friends were practically licking their plates clean and begging for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Veal Shanks: Look for meaty shanks with nice marbling; they’re crucial for flavor and tenderness.
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Carrots: Fresh, vibrant carrots add natural sweetness and color to the dish.
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Celery: Choose crisp celery stalks to bring an aromatic crunch to your braise.
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Onion: A sweet yellow onion works best to complement the savory elements of the stew.
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Garlic: Fresh garlic cloves will infuse your dish with robust flavor; don’t skimp here!
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White Wine: A dry white wine enhances depth; choose something you’d enjoy drinking.
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Chicken Stock: Homemade stock is fantastic but store-bought works if you’re short on time.
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Gremolata Ingredients (Parsley, Lemon Zest, Garlic): These brighten up the dish and provide a fresh contrast to the rich meat.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Osso Buco with Gremolata
Prepare Your Ingredients: Start by chopping your vegetables—carrots, celery, onions—into small pieces for even cooking. Don’t forget to mince garlic and zest that lemon for later!
Sear the Veal Shanks: In a large Dutch oven over medium-high heat, add olive oil until shimmering. Sear veal shanks for about 5 minutes per side until browned; set aside on a plate.
Sauté Vegetables: In the same pot, add more oil if necessary and toss in your chopped onions, carrots, and celery. Cook until softened and fragrant—about 7 minutes—scraping up those tasty brown bits from searing.
Add Wine and Stock: Pour in white wine and let it simmer for 3-5 minutes until reduced by half. Then add chicken stock back into the pot along with thyme and bay leaves.
Braise the Shanks: Return veal shanks to the pot, ensuring they’re submerged in liquid. Bring everything to a gentle simmer before covering tightly and transferring to a preheated oven at 325°F (160°C). Cook for about 2 hours or until tender.
Make Gremolata While You Wait: Mix minced garlic, lemon zest, and parsley in a small bowl while waiting for that delicious aroma to fill your kitchen!
Once ready, serve your Osso Buco garnished generously with gremolata for that extra zing! Enjoy each bite of this comforting masterpiece that’s sure to impress anyone at your table!
You Must Know About Osso Buco with Gremolata
- This showstopping Osso Buco with Gremolata delivers restaurant-quality results using simple ingredients you probably already have at home
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions
Perfecting the Cooking Process
Start by browning the veal shanks in a heavy pot; this builds flavor. While they cook, chop vegetables to save time. Once browned, deglaze the pot with wine to develop rich flavors before adding broth and simmering.
Add Your Touch
Feel free to swap out the veal with pork shanks if you prefer a different flavor profile. Adding a splash of orange zest or a pinch of chili flakes can also elevate the dish, giving it a personal flair.
Storing & Reheating
To store leftovers, let them cool completely before transferring to airtight containers. Reheat gently on low heat on the stove or in the oven at 300°F until warmed through to preserve texture and taste.
Chef's Helpful Tips for Osso Buco with Gremolata
- This professional-quality Osso Buco with Gremolata relies on precise timing and temperature control to achieve restaurant-standard results consistently
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth
- Tip let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly
Cooking Osso Buco always reminds me of family gatherings where everyone eagerly awaited my version of this classic dish, which I proudly claimed was my mother’s recipe – though I think she used more takeout than actual cooking!
FAQ
What is Osso Buco with Gremolata?
Osso Buco is a traditional Italian dish featuring braised veal shanks cooked slowly until tender. It’s typically served with gremolata, a fresh herb condiment made from parsley, garlic, and lemon zest that adds brightness and flavor contrast to the rich meat.
Can I use other meats instead of veal?
Yes! While veal is traditional, you can use pork or lamb shanks if you prefer those flavors. Adjust cooking times as needed since different meats may require variations in simmering duration for tenderness.
How do I make gremolata?
Gremolata is made by finely chopping fresh parsley, garlic, and lemon zest together. You can also add variations like orange zest or nuts for added depth! This condiment brings freshness that complements the rich flavors of Osso Buco beautifully.
What should I serve with Osso Buco?
Osso Buco pairs wonderfully with creamy polenta or risotto to soak up all that delicious sauce! A side of roasted vegetables or a light salad adds a nice touch without overwhelming this rich dish.
Conclusion for Osso Buco with Gremolata
Osso Buco with Gremolata is more than just a meal; it’s an experience filled with rich flavors and tender meat topped off with zesty gremolata. By following key tips for preparation and customizing it to your liking, you’ll create a dish that’s sure to impress everyone around your table. Enjoy every bite as friends and family savor this deliciously memorable recipe.
Osso Buco with Gremolata
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
Description
Osso Buco with Gremolata is a timeless Italian classic that transforms tender veal shanks into a flavorful masterpiece. Slow-cooked to perfection in a rich broth and topped with a vibrant gremolata, this dish is the ultimate comfort food. Perfect for family dinners or special occasions, each bite offers melt-in-your-mouth meat paired with zesty freshness, making it an unforgettable experience at your table.
Ingredients
- 4 veal shanks (about 2 pounds)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken stock
- 1/4 cup olive oil
- 1 tablespoon fresh thyme
- 2 bay leaves
- Gremolata: 1/4 cup fresh parsley, chopped, Zest of 1 lemon, 1 clove garlic, minced
Instructions
- Preheat oven to 325°F (160°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Sear veal shanks until browned on both sides (about 5 minutes each), then transfer to a plate.
- In the same pot, add chopped onions, carrots, and celery. Sauté until softened (approximately 7 minutes).
- Deglaze the pot with white wine; let simmer for about 3-5 minutes until reduced by half.
- Stir in chicken stock, thyme, and bay leaves. Return veal shanks to the pot, ensuring they are submerged in liquid.
- Cover tightly and braise in the oven for about 2 hours or until the meat is tender.
- For gremolata, mix together parsley, lemon zest, and minced garlic in a small bowl.
- Serve Osso Buco garnished with gremolata.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 shank (250g)
- Calories: 470
- Sugar: 2g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
