Go Back
+ servings
veal osso bucco recipe

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.
Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4
Calories 435kcal


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.



Chef Notes:
  • 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