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
Scale
- 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