Veal Osso Bucco Recipe with Gremolata
If you are looking for a delicious weeknight meal then be sure to try this Osso Bucco recipe served with a traditional gremolata and polenta.
For the Osso Bucco:
- 1 cup of all-purpose flour
- 4 8- ounce veal shanks
- 2 tablepoons of olive oil
- 1 peeled and large diced yellow onion
- 1 peeled and large diced carrot
- 2 peeled and large diced celery stalks
- 6-8 garlic cloves
- 2 tablespoons of tomato paste
- 3 cups of roughly sliced assorted tomatoes
- 2 cups of red wine Sangiovese or Barolo
- 4 cups of beef stock
- 2 bay leaves
- 1 bunch of Italian parsley
- 20 to 25 fresh thyme sprigs
- sea salt and fresh cracked pepper to taste
For the Gremolata:
- 2 tablespoons of finely minced fresh Italian parsley
- zest of 2 lemons
- 1 tablespoon of olive oil
- sea salt to taste
Preheat the oven to 325°.
Add the flour to a bowl or a plate and season it very well with salt and pepper. Dredge the veal shanks on all sides in the flour and set aside.
Next, heat the olive oil in a Dutch oven over medium-high heat and sear the veal shanks until they are golden brown on all sides, about 5 to 7 minutes per side.
Remove the veal shanks and add the onions, carrots, celery, and garlic to the pot and sauté for 3 to 4 minutes before mixing in the tomato paste.
Cook for 2 minutes, add the tomatoes and then deglaze with the wine followed up by adding in the beef stock, bay leaves, parsley, thyme, and salt. Note: Make sure the liquid is seasoned very well.
Add the veal shanks back in the pot, submerge them, place a cover of the pot and cook in the oven for 2 to 2 ½ hours or until very tender and easily removes from the bone.
Gremolata: Mix together all of the ingredients in a small bowl and set aside until serving time.
To Serve: Serve the Osso Bucco and some of the sauce over top risotto or polenta and add the gremolata to the top of the veal shanks.
- Since they are a tough cut of meat, braising them is the best cooking method to help tenderize and infuse flavor into it, although veal has great flavor already.
- Searing is the most important part to ensuring you have a deep brown on the outside of your veal.
- The tomato paste is used to help darken and thicken the braising liquid.
- Make sure the braising liquid is seasoned very well.
Calories: 435kcal | Carbohydrates: 43g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 637mg | Potassium: 1391mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4028IU | Vitamin C: 32mg | Calcium: 107mg | Iron: 5mg